Name: Char-grilled chicken with warm cabbage and celeriac salad
Yield: 4
Ingredients: 4 chicken breasts, skin on, winglet attached (about 200gm each); 90 ml olive oil; 2 tbsp thyme leaves; 1 garlic clove, crushed; 1 lemon, finely grated rind and juice only; To serve: steamed chat potatoes; Warm cabbage and celeriac salad; 50 ml olive oil; 2 tsp yellow mustard seeds; ½ Spanish onion, thinly sliced; 350 gm Savoy cabbage, thickly sliced; 1 celeriac, cut into matchsticks; 30 ml aged red wine vinegar; 1 lemon, finely grated rind and juice only; 2/3 cup flat-leaf parsley leaves, coarsely torn

Ingredients

4 chicken breasts, skin on, winglet attached (about 200gm each)

90 ml olive oil

2 tbsp thyme leaves

1 garlic clove, crushed

1 lemon, finely grated rind and juice only

To serve: steamed chat potatoes

Warm cabbage and celeriac salad

50 ml olive oil

2 tsp yellow mustard seeds

½ Spanish onion, thinly sliced

350 gm Savoy cabbage, thickly sliced

1 celeriac, cut into matchsticks

30 ml aged red wine vinegar

1 lemon, finely grated rind and juice only

2/3 cup flat-leaf parsley leaves, coarsely torn

Method

Main

1.Combine chicken, olive oil, thyme, garlic, lemon rind and juice in a non-reactive bowl, season to taste, turn to coat, and set aside.

2.Meanwhile, for warm cabbage and celeriac salad, heat olive oil in a frying pan over medium-high heat, add mustard seeds, stir until fragrant (1-2 minutes). Add onion, stir occasionally until tender (3-4 minutes). Add cabbage, stir occasionally until beginning to wilt (2-3 minutes). Add celeriac and vinegar, season to taste, toss until just warmed through (2-3 minutes). Remove from heat, add lemon rind, juice and parsley.

3.Heat a char-grill over medium-high heat until hot (1-2 minutes). Drain chicken from marinade and char-grill, turning occasionally, until golden and cooked through (8-10 minutes). Serve immediately with cabbage and celeriac salad and steamed chat potatoes.

Styling by Emma Knowles