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Chicken with smashed peas and broad beans

10 minutes

Chicken with smashed peas and broad beans

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

160 g fresh peas
160 broad beans, shelled
2 T olive oil
2 t fresh mint, chopped
1 lemon, juiced
sea salt and freshly ground black pepper
4 free-range chicken breasts
crushed pink peppercorns, to garnish
mint, to garnish

Method

Blanch the peas and broad beans. Using a fork, gently mash the peas and beans with the olive oil, mint and lemon juice. Season to taste.

Place the chicken breasts in a sieve and suspend over a saucepan of simmering water. Cover and simmer for 5 minutes, turn and cook for a further 5 minutes.

To serve, place the peas in a bowl, slice the chicken breasts into pieces and place on top of the peas. Sprinkle with peppercorns and mint.

Easy, butter-roasted tomato-and-sausage spaghetti

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Raspberry and ricotta whip

Eggs in tomato sauce

Coconut-crusted chicken

Roast peaches and plums with oats and pistachio meringue

Marbled eggs

Apricot sambal

Dark salted chocolate ganache

Reuben sandwich

Prickly pear and pomegranate salad

Berry Eton mess

Fluffy coconut crumpets with mango brulee

Chicken with smashed peas and broad beans

Chicken with smashed peas and broad beans

Ingredients

Method