A defining point in the career of Jason Atherton was in 1998, working at the legendary elBulli restaurant in Spain. He became the first British chef to complete a work placement there. In 2005 he joined up with Gordon Ramsay to head up Maze in Mayfair, which won a Mechelin star. In 2010 Jason embarked on a life-long dream of opening his own London restaurants and in April 2011, Pollen Street Social, also in Mayfair, was born. It has already been awarded a Michelin star.

Roasted Chicken with Tuscan Salad

Description: Roasted Chicken with Tuscan salad

Roasted Chicken with Tuscan salad

Hands-on time 35min. Cooking time about 45min. Serves 4

·         2 red peppers

·         3tbsp olive oil

·         4 chicken breasts, skin on

·         4 plum tomatoes

·         1tsp sherrt vinegar

·         1 garlic clove, thinly sliced

·         Large handful basil, roughly torn

For the croutons

·         3 thick slices of a day-old sourdough loaf, or ciabatta

·         1tbsp olive oil

1.    Start by making the croutons. Preheat oven to 150oC (130oC fan) mark 2. Cut the bread into 2,5cm (1in) pieces; put on a baking tray. Toss through the 1tbsp oil and some salt. Cook in oven for 10-15min.

Description: Start by making the croutons

Start by making the croutons

2.    Preheat grill to high. Arrange peppers on a baking tray; grill for 10-15min, turning occasionally, until they’re blackened and blishtered. Transfer to a bowl, cover tighly with clingfilm and leave to steam for 5min. when cool enough to handle, peel off and discard skin, then halve peppers and remove the core and seeds. Cut each half into three or four pieces, then put into a large bowl and set aside.

3.    Turn oven up to 180oC (160oC fan) mark 6. Heat 1tbsp of the olive oil in a large frying pan over medium heat; cook chicken, skin-side down, for 4-5min until golden. Turn; continue cooking for 4-5min.

4.    Transfer chicken to a baking tray; roast in the oven for about 5min (depending on thickness) until cooked through. Take out, cover with foil and leave to rest for 10min.

Description: Transfer chicken to a baking tray; roast in the oven for about 5min

Transfer chicken to a baking tray; roast in the oven for about 5min

5.    While chicken is cooking, score a little cross on the bottom of each tomato. Put into a large heatproof bowl and cover with boiling water from the kettle. Leave for 30-40sec, then drain and run under cold water. Peel off and discard skins. Quarter two of the tomatoes; scrape pulp and seeds into a food processor (set the flesh aside). Roughly chop remaining tomatoes; add to processor (flesh and all). Whiz until smooth, then strain through a fine sieve into a small bowl, pressing pulp hard to extract all the juice. To the strained tomato juice add the sherry vinegar, the remaining 2tbsp olive oil and some seasoning; whisk to combine.

6.    Cut remaining tomato pieces in half lengthways and add to peper bowl with the sliced garlic, basil leaves, croutons and tomato dressing. Toss together, then check seasoning. Serve with the chicken.

Per serving

434cals, 20g fat (3g saturates), 23g carbs (8g total sugars)

GH verdict

This recipe highlights Jason’s brilliant eye for detail – delicious.

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