GR IDDLED CHICK EN WITH K ALE, TARR AGON & HAZELNUT PESTO

Pesto is so much more than the classic basil and pine nut variety. I love to experiment with different green veg and hard cheeses to see what new deliciousness awaits. You don’t have to use all kale – swap some for parsley instead, or try using Brussels sprouts! You can also use Pecorino cheese or Manchego as an alternative to Parmesan.

SERVES 4, PLUS LEFTOVERS

● 4 free range skin-on chicken breasts

● 500g new potatoes

● Sea salt and freshly ground black pepper

● 2 tbsp olive oil for the pesto

● 200g curly kale, cavolo nero or Brussels sprouts

● 2-3 sprigs of tarragon, leaves stripped

● 150-200ml extra virgin olive oil

● 2 garlic cloves, crushed

● 70g hazelnuts, blanched

● 100g Parmesan, grated

● Lemon juice, to taste

1. Remove the skin from the chicken breasts and keep for the linguine with kale pesto & crispy chicken skin recipe, below. Put the chicken breasts between pieces of clingfilm or non-stick baking paper and bash with a rolling pin until about 1cm thick.

2. Tip the potatoes into a pan of cold, salted water, bring to the boil and simmer until tender. Drain and crush with a fork, then toss with most of the olive oil and some seasoning.

3. Heat a griddle pan over a high heat. Brush the chicken with the remaining oil, season well and griddle for 2–3 minutes on each side until just cooked. Set this aside to rest.

4. For the pesto, shred the kale and plunge into a pan of boiling water for a minute to just start to cook it, drain and refresh under cold water, then whizz with the remaining ingredients. Season to taste with sea salt, black pepper and lemon juice.

5. Slice the chicken – hold back one breast for another time – and serve with the crushed potatoes and half of the pesto. Keep the remaining pesto for another recipe – it will keep in the fridge for up to a week.