- Time 45 minutes
- Serves 2
- Difficulty Medium
Ingredients
- 150g of grated Barbers cheddar cheese
- 2 potatoes - choose a white, floury variety, such as Wilja, King Edward or Maris Piper
- Bunch of fresh wild garlic leaves
- 1 onion finely sliced
- 1 Tbls of Walnut’s
- 3 Tbls of olive oil
- 125g full fat soft cheese
- Knob of butter
- 2 gloves of garlic
- Salt and Pepper
- 3 Tbls of good quality olive oil
- 1 Lemon
Method
- We love the wild garlic season as it is a sign that the farm is waking up from the winter. For this recipe you will need a good bunch of wild garlic. Firstly though prepare the Hasselback potatoes. Take a sharp knife and cut 2/3 through the potato, keeping the slices even, rub with oil and season with salt. Place the potatoes on a baking tray and place in a hot oven 180c. Now finely chop the onion and a clove of garlic and cook on a medium heat until soft. Remove from the heat and allow to cool. Next add the soft cheese and the grated Barbers 1833. Take 2/3 of the wild garlic leaf and roughly chop. Add the chopped wild garlic to the cheese mix and combine together. Now take the chicken breasts and carefully slice almost in half. Please a A4 size piece of cling film on the work surface and lay the chicken breast on this, open the breast up like a butterfly, beat flat with your hands. Now take the cheese and garlic and soon generously on the chicken breast. Roll the breast up tightly in the cling film and seals the ends with a knot – It should resemble a cracker shape. Once you have done this place the walnuts on a baking tray and toast in the oven for 10 minutes. Add the olive oil to a pan and gently heat, thinly slice a garlic clove and add to the oil, along with lemon juice and some lemon zest, roughly chop the walnuts and add to the garlic oil. Now set aside. Bring a pan of water to the boil and poach the chicken parcels for 12mins, reheat the oils, tear the rest of the wild garlic leaves in to the pan and heat enough for them to wilt down. Remove the chicken, slice and plate along with the potato, drizzled garlic oil serve and sprouting broccoli.