SLOW CHICKEN AND CARROT PURÉE

FEEDS 2

• 2 chicken breasts

For the marinade:

• 2 garlic cloves, chopped

• 100ml olive oil

• 5g lemon zest

• Sea salt and black pepper, to taste

For the purée:

• 8 carrots

• 2 tbsp butter

• 2 tsp ground cumin

METHOD

Marinate the breasts, cover and leave for 1 hr. Cook at 90°C for 90 mins, then rest them for 20 mins, before grilling for 15 mins to crisp the skin. Roast the carrots for 20 mins at 230°C (the beta-carotene boosts T-cell production), then blitz with the butter and cumin in a food processor. Spoon on with Michelin flair, placing the breasts on top.