2 large chicken breasts
5 tbsp of Lea & Perrins Worcestershire sauce
2 egg yolks
1 tbsp of Dijon mustard
Rapeseed oil (about 150-200ml)
6 small plum tomatoes on the vine
A glug of olive oil
3 slices of stale white bread
1 head of romaine lettuce
Few marinated fresh anchovies
A small block of Parmesan
- Serves: 2
- Preheat the oven to 180ºC.
- Put a griddle pan over a high heat and get it really hot.
- Drizzle olive oil over the chicken breasts, then season with salt and pepper.
- Place the chicken onto the griddle pan and cook for a few minutes, then turn the breasts 90º to get a crosshatch effect.
- Turn the breasts over after a couple more minutes, then do the same on the other side.
- Transfer the chicken onto a baking tray and put them in the oven for 8-10 minutes to finish cooking. Check by slicing into the centre of the largest. Then leave to cool.
- Season the tomatoes with oil, salt and pepper. Place on a baking tray and cook for 5-10 minutes, until just softened.
- Whisk the egg yolks with the Dijon mustard, then starting drizzling in the rapeseed oil.
- Whisk until the mixture thickens to a spreadable consistency, then spoon in 3 tablespoons of Worcestershire sauce and season to taste with salt and pepper.
- Dice the cooled chicken and add to the mayonnaise, stirring to coat it.
- Cut the crusts off the bread and dice into cubes.
- Drizzle over olive oil and the 2 remaining tablespoons of Worcestershire sauce then season with salt and pepper.
- Bake the bread for 5 minutes, until crisp.
- Chop the lettuce roughly, wash, shake dry and toss with olive oil.
- Arrange the leaves over the plate, spoon the chicken in a circle and place the roasted tomatoes in the middle.
- Lay the anchovies around the plate and scatter over the croutons.
- Grate over the Parmesan and serve.