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Big chicken & crouton salad

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Ingredients

Ingredients
1 ready-roasted chicken
2 thick slices ciabatta, sourdough or crusty white bread
1 tbsp olive oil
1 large Cos lettuce, shredded
1 celery stick, finely sliced
4 spring onions, finely chopped
½ cucumber, diced
90ml mayonnaise
1 ½ tbsp white wine or tarragon vinegar
small bunch tarragon, chopped

Direction

Remove the skin from the chicken and pull the meat off the bones in chunks. Tear the meat into smaller pieces. Toast the bread, then brush with olive oil. Roughly chop into chunky croutons. Put the lettuce into a large bowl and scatter over the chicken, celery, onions and cucumber in layers. The salad will hold like this for up to 2 hrs in the fridge. Mix the mayonnaise with the vinegar and season well. Stir in the chopped tarragon, then spoon over the salad. Toss well, scatter with the croutons and serve.

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Heat the waffle maker according to manufacturer’s instructions. Whisk the egg whites to stiff peaks. In a separate large bowl, mix together the flour, bicarbonate, caster sugar and a pinch of salt. Make a well in the centre and add the egg yolks and melted butter. Start mixing with a balloon whisk; keep whisking as you slowly add the milk until you get a smooth, thick batter. Carefully fold in the egg whites with a metal spoon.

Heat oven to 180C/160C fan/gas 4. Use a ladle to pour the batter into your waffle maker and cook for 5 mins or according to the manufacturer’s instructions. Repeat until all the batter has been used up, placing your finished waffles onto a baking tray as you go.

Once all the waffles are made, transfer to the oven for 5 mins to warm through and crisp. Serve with sweet or savoury toppings.

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Heat oven to 160C/140C fan/gas 3. In a small bowl, mix the molasses with the cumin, lemon juice, olive oil and garlic. Scatter the onion over a casserole dish or a deep roasting tin. Place the lamb on top of the onions. Pour the glaze over the lamb. Rinse the bowl out with about 200ml water, then pour it around – not over – the lamb. Cover the dish with a lid or the tin with a large piece of foil. Roast the lamb, undisturbed, for 3 hrs, then remove the lid or foil and continue to roast for 30 mins to give the lamb colour. When the lamb has had its time, pour off the juices, remove as much fat as possible, then pour the juices back over the lamb. Just before serving, gently toss all the salad ingredients together. Serve the lamb with its sauce, the salad and some warmed flatbreads.

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First, make the pastry. Tip the flour into a large mixing bowl and add the lard and butter. Rub the ingredients together, then mix in 1 tsp salt. Make a well in the centre and stir in 175ml cold water. Knead just enough to bring the pastry together into a smooth ball, then wrap in cling film and let it rest in the fridge for 30 mins-1 hr. Can be done the night before.

Meanwhile, make the filling. Put all the ingredients in another bowl along with 1 tsp ground black pepper and 1 1 /2 tsp salt. Stir well to combine and distribute the seasoning evenly.

Heat oven to 160C/140C fan/gas 3 and line a large baking tray with baking parchment. Split the pastry in half and roll each piece into very large circles (approx 40cm diameter). Place one of the pastry circles on the tray.

Pile a generous handful of the filling into the centre of the pastry, then create seven slightly smaller mounds of filling, spaced evenly around the centre like petals – make sure they don’t touch. Brush a little water onto the pastry gaps around each petal and the centre, then carefully drape the other pastry circle over the top. Starting in the middle, gently press the pastry down to seal in the sections – imagine it’s a giant, flower-shaped ravioli.

Using a sharp knife, separate the petals by cutting triangular slivers out of the pastry leaving a 1-2cm pastry border around each petal. Reserve the pastry you cut away and roll out into two ropes. Twist them together and place around the edge of the centre of the flower.

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Brush the whole pasty flower with beaten egg and put in the oven for 1 hr 15 mins-1 hr 20 mins or until it is golden brown and the pastry is cooked through underneath.

Allow to cool for about 5 mins, then serve on the baking parchment or carefully slide onto a serving platter. To eat, simply pull off or slice the individual pasties, then chop up the central pasty. Serve with salad leaves and a mustardy dressing, if you like.

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