South Dublin Mountain Chicken Pie

SERVES 6

4 tbsp olive oil or butter 5 free-range chicken breasts, cut into oneinch cubes

2 medium onions

¼ tsp ground ginger

½ tsp ground turmeric

½ tsp ground cinnamon

¼ tsp nutmeg

Milled rock salt and black pepper

6 to 8 free range eggs, lightly beaten 100g Dublin cheese, grated 2 tsp dried mint

For the salad dressing:

175 ml olive oil

4 tbsp white balsamic vinegar 1 tbsp dark soya sauce

For the salad:

70g rocket leaves

10g mint leaves

6 vine tomatoes, sliced 100g fresh mozzarella A few basil leaves, torn

To serve:

4 stems fresh chives 4 draught Guinness 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4.

2 Heat the olive oil in a frying pan over a medium heat and cook the chicken on all sides until it has browned. Stir in the onions and spices and add 235ml of water.

3 Bring it to the boil, then reduce the heat and continue to cook for 10 minutes. Pour off the liquid and allow it to cool. Once it has cooled, stir in the eggs, cheese and mint. Season with salt and pepper.

4 Pour the mixture over the chicken and onions in the pan and transfer it to the oven to bake for 30 minutes, or until the chicken has lightly browned.

5 Whisk the ingredients for the salad dressing and set aside. Combine the rocket leaves with the mint and drizzle with enough dressing to coat.

6 Combine the tomatoes and mozzarella and top with the torn basil and salad dressing. Serve the chicken hot with the salads and Guinness, wine or fruit juice.