This dish is the perfect weekend brunch or casual lunch dish. If you’re feeling extravagant, add some poached eggs and avocado on the side. The rosti can also be served with anything from fish or meats like chicken, beef or pork.

Ingredients

• 1 x chicken maryland

Method

1. Preheat oven to 180c
2. To cook the chicken, place on a tray & brush with olive oil & season well with salt
3. Head an oven proof fry pan on a medium-high heat. Place the chicken in skin side down & cook gently for 10 minutes on a medium heat until it is nice & golden, flip the chicken so the skin is facing up & then place pan into the oven for 10 minutes at 180
4. Remove from oven carefully & allow to rest for 5 minutes
5. Plate chicken & top with olive oil, sea salt & a cheek of lemon
6. Dress salad with added eschalots liberally with the mustard dressing & serve aside the chicken.

Salad Ingredients

• 2 large carrots
• ½ a head of radicchio
• ½ a head of butter lettuce
• 1 handful of mint leaves
• 1 handful of parsley leave
• 1 handful of dill leaves
• 1 eschalot finely sliced

Method

Place all in bowl of cold water to wash well then using the OXO salad spinner, give it a good spin to remove all the water then place leaves carefully in a bowl ready for dressing

Dressing Ingredients

• 1 tbls dijon mustard
• 1 tbls seeded mustard
• 1 tbls brown sugar
• 2 tbls red wine vinegar
• 200ml grapeseed oil

Method

1. Combine mustards, sugar & vinegar in a bowl & whisk until well combined
2. Slowly pour in the oil in a steady stream whilst continually whisking
3. Once all the oil is added check for seasoning & adjust if needed. If too thick add a few drops of water to balance it out