1 swede
8 No.1 Free Range Corn Fed Chicken Drum Fillets
2 tbsp rapeseed oil
4 sprigs rosemary
5g sage, leaves only
8 cloves garlic, whole
400g can chickpeas, drained
2 tbsp clear honey
95g pack lamb’s lettuce 


1. Preheat the oven to 200°C, gas mark 6. Trim the swede, then halve. Thinly slice each half into 3-5mm thick pieces, and place on a large, nonstick baking tray.

2. Add the chicken, oil, herbs and garlic. Season and roast for 20 minutes. Toss everything well then add the chickpeas and honey and continue roasting for 10-20 minutes, or until the meat is thoroughly cooked, the juices run clear and there is no pink meat.

3. Serve immediately, drizzled with any pan juices, and a handful of lamb’s lettuce on the side.

Cook’s tipThe most important thing about this recipe is making sure you slice the swede thinly enough, to ensure it cooks thoroughly and becomes tender. Take your time – it’s the only real prep to be done and worth it for the end result.  


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