OVEN-BAKED CRISPY CHICKEN BREAST WITH FENNEL DRESSING

SERVES 4 PREP 30 MINS + COOLING COOK 1 HOUR, 50 MINS

4 chicken breast fillets, skin on Aunty Jane’s OMG Salt and Pepper Mix (a house blend of black pepper, sea salt, Szechwan pepper and oregano)

FENNEL DRESSING

1 small fennel bulb, trimmed, chopped 1 kale leaf, chopped 2-3 garlic cloves, roasted 1 lemon, juice 3 cups extra-virgin olive oil

1 Preheat oven to very hot, 220°C. Rub chicken liberally all over with spice. Heat an ovenproof frying pan with a splash of olive oil on high. Cook, skin-side down, 2-3 mins until golden. Turn the breasts over and pop into the oven in the frying pan 12-15 mins to cook through. Slice thickly.

2 FENNEL DRESSING

In a food processor, pulse fennel, kale, garlic and juice until well chopped. With motor running, gradually add olive oil. Season.

3 Serve chicken on a bed of cooked pearl barley accompanied with confit vegetables. (Confit baby turnip and golden beetroot by simmering in vegetable oil for 60-90 mins until tender. Cool in oil.)

4 Add a drizzle of dressing and jus. (Jus is made by reducing good chicken stock with a splash of wine or port – 10 litres gives 3 cups jus.)