- a few sprigs of fresh rosemary
- 4 x 6-ounce chicken breasts, skin on
- 4 teaspoons English mustard
- 3 baby leeks or 1 large leek
- 4 cloves garlic
- white wine
- ¼ cup heavy cream
- 1 heaping teaspoon whole-grain mustard
- TO START Get all your ingredients and equipment ready. Put a medium saucepan and a large ovenproof frying pan on a low heat. Fit the thick slicer disc attachment into the food processor and turn the oven on to 425°F. Fill and boil the kettle.
- Turn the heat under the frying pan up to medium. Pick and finely chop the leaves from the rosemary sprigs and sprinkle them into the package of chicken. Smear 1 teaspoon of mustard over each breast, then season and drizzle some olive oil over the chicken and into the frying pan. Massage and rub these flavors all over the meat. Put the chicken breasts in the frying pan, skin side down. Wash your hands well. Use a slotted spatula to press down on the chicken to help it cook. It should take around 18 minutes in total.
- Quickly trim the leeks and halve lengthways. Wash them under the cold tap, then thinly slice them and add to one side of the chicken pan.
- Crush 4 unpeeled cloves of garlic into the pan of chicken. Flip the chicken breasts skin side up, then press down on them again. Stir the leeks and add a good slug of white wine.
- Check the chicken is cooked through, then pour ¼ cup of cream into the frying pan. Cover the pan with aluminum foil. Quickly check on the dauphinoise.
- Turn the heat off. Transfer the chicken breasts to a board and slice into uneven pieces. Stir 1 heaping teaspoon of whole-grain mustard into the sauce, then taste and adjust the seasoning if necessary. Spoon the sauce onto a platter and put the sliced chicken on top. Drizzle over some extra virgin olive oil and take straight to the table.
- Take to the table. Get your ice cream out of the freezer to soften for later.
- TO SERVE After dinner, stir some boiling water into the pitcher of coffee and sugar. Take to the table with the ice cream and spoon a scoop into each espresso cup. Grate over some chocolate, then pour over just enough hot coffee (or espresso) to start melting the chocolate. So delicious!
Tomato Soup & Croutons
- 2¼ pounds ripe cherry tomatoes on the vine, red and yellow if you can get them
- 4 large tomatoes
- 1 fresh red chile
- 4 cloves garlic
- 1 ciabatta loaf
- 2 small red onions
- ¼ cup balsamic vinegar
- a small bunch of fresh basil
- a few dollops of crème fraîche or sour cream, to serve
- TO START Get all your ingredients and equipment ready. Turn the oven on to 425?F and put a large saucepan on a low heat. Put the standard blade attachment into the food processor.
- TOMATO SOUP Pull the tomatoes off the vines, but leave some of their green tops on. Quarter the larger tomatoes, then put all the tomatoes onto a baking sheet. Drizzle over a good lug of olive oil and season. Halve and seed the red chile and add to the pan. Crush in 4 peeled cloves of garlic. Quickly toss everything, then put on the top shelf of the oven for 12 to 15 minutes.
- CROUTONS Get another baking sheet and rip the ciabatta loaf into 8 equal chunks. Add a good lug of olive oil, a pinch of salt, and put on the bottom shelf of the oven.
- TOMATO SOUP Peel and roughly chop the onions and put them into the hot saucepan with a lug of olive oil and a good pinch of salt. Turn the heat up to medium and leave to soften, stirring occasionally.
- TOMATO SOUP Stir ¼ cup of balsamic vinegar into the onions and let it cook away and reduce down.
- TOMATO SOUP Take the pan of tomatoes out of the oven and add everything to the pan of onions.
- CROUTONS Check them—if they are crisp and golden, turn off the oven, but leave them in there to keep warm.
- TOMATO SOUP In 2 batches, carefully pour the vegetables from the saucepan into a blender. Add most of the basil, put the lid on, cover with a tea towel, and whiz to a fairly rustic consistency, pouring the mixture into a large saucepan or serving bowl as you go. Once finished, mix well, season to taste, and top with a dollop of crème fraîche, a few basil leaves, and a drizzle of extra virgin olive oil. Take to the table with a stack of soup bowls and the pan of croutons from the oven.
- TO SERVE Put a crouton or two in the bottom of each soup bowl. Ladle the soup on top, then dig in.
- 3 large sprigs of fresh mint
- ½ fresh red chile
- 1 lemon
- 8 ounces baby zucchini, mixed colors
- 4 ounces bocconcini di mozzarella (baby mozzarella balls)
- TO START Get all your ingredients and equipment ready. Put the fine grater attachment into the food processor. Fill and boil the kettle. Put a large frying pan on a low heat.
- Pick the mint leaves over a cutting board. Add ½ a red chile. Zest over ½ the lemon, then chop the chile and mint together until really fine. Spoon into the middle of a serving platter, drizzle over about 3 tablespoons of extra virgin olive oil, and squeeze in the juice of ½ the lemon. Add a pinch of salt & pepper, then taste and adjust the flavors if necessary. Peel the zucchini into ribbons over this dressing. Drain the container of baby mozzarella, then tip over the zucchini and take to the table to toss and dress at the last minute.
- TO SERVE When everyone is ready to eat, use 2 forks to toss the zucchini ribbons and baby mozzarella. Serve next to some of that lovely pasta and the prosciutto and melon salad.