As I change our lunch menu at the restaurant every week, this recipe is on the menu more often than not as it’s a really popular one. It’s very light, especially if you don’t want to have a heavy meal for lunch or dinner, but also quite filling at the same time.

Roast chicken fillet, broccoli puree, and tips of asparagus

Serves 4

4 chicken fillets

4-5 heads x broccoli

20g butter

1 pint stock

100ml double cream

20-24 tips of asparagus

100g peas


Chop the broccoli, put in a wide pot with butter and fry well – avoid colouring. Add stock, cook quickly so it stays green, when cooked puree in a blender then pass through a sieve. You should have a thick puree. When serving just add a little double cream at the end.

Cook peas in boiling salted water, refresh in ice salted water, drain and season as they are cold.

When trimming asparagus you are just using the tips, if you cut off the stem put thick part in the bin and you can use the middle piece for soup. Cook asparagus same way as peas.

Season chicken on both sides, put skin side down in a hot frying pan, with a little oil and turn over, getting a nice colour onto the skin. Put in oven at 180C for about 10-12 minutes. When cooked let it rest then trim up the bone for presentation.


Heat up the puree then put it on bottom of the plate, reheat peas and asparagus in boiling salted water for a couple of minutes, put peas on bottom next to puree, cut chicken breast into three even pieces. Put asparagus on top of chicken.