JP joined us for this week's radio show to talk about all things food for this month. You can listen to the interview here and the recipe is below.
Chicken, celeriac, kale
4 free range chicken breast
Apple balsamic vinegar
1. Peel and cut the celeriac into even cubes. Sweat the cubes in a little butter and thyme until soft. Season with sea salt and apple balsamic vinegar. Keep warm.
2. Season the chicken breasts with some sea salt. Warm some oil in a large frying. When hot, fry the chicken on both sides until brown. Add some butter and rosemary and baste the chicken. Allow the butter to become brown and nutty. Lower the heat and continue to cook the chicken until it's firm to touch.
3. Blanch the kale in boiling water for 30 seconds. Dress the kale with a little rapeseed oil and sea salt.
4. To serve: place some celeriac on each of the four plates. Carve each breast in two and rest on top of the celeriac. Finish with some kale.