Ingredients

• 2 slices spelt loaf bread
• sliced into thin croûtons
• 2 tbsp olive oil
• 2 sprigs rosemary
• leaves picked and roughly chopped
• 125g/4½oz butter
• 150g/5½oz brown sugar
• two pinches cayenne pepper
• 300g/10½oz pecans
• 50g/1¾oz egg white
• beaten until frothy
• 1 whole chicken
• 1 carrot
• cut into chunks
• 1 celery stick
• cut into chunks
• 1 onion
• peeled and cut into chunks
• 1 sprig thyme
• 1 sprig rosemary
• 2 garlic cloves
• peeled and smashed
• 1 Cos lettuce
• roughly chopped
• 1 Little Gem lettuce
• roughly chopped
• 1 bulb of garlic
• top cut off
• 1 sprig of rosemary
• 1 tbsp olive oil
• 2 free-range egg yolks
• 1 tsp Dijon mustard
• 2 tsp white wine vinegar
• 300ml/10fl oz rapeseed oil
• salt and freshly ground black pepper
• 2 tbsp buttermilk
• 2 tbsp crème fraîche
• 2 tbsp honey
• 50ml/2fl oz rapeseed oil
• 10g black sesame seeds
• 10g fennel seeds
• 10g sunflower seeds
• 10g wasabi peas
• 20g/¾oz puffed rice cereal
• 10g shelled pistachios
• 50g/1¾oz sugar
• 100g/3½oz red seedless grapes
• 100g/3½oz green seedless grapes

Directions

• For the rosemary croûtons
• preheat the oven to its lowest setting.
• Place the sliced bread on a baking sheet and drizzle over the oil and sprinkle over the rosemary. Place in the oven for 1-3 hours
• or until golden-brown and crisp.
• For the spicy pecans
• preheat the oven to 160C/325F/Gas 3
• In a large ovenproof frying pan
• melt the butter with the sugar to make a caramel. Add the cayenne pepper then fold in the pecans. Gently fold in the whisked egg whites until all the nuts are coated.
• Transfer the pan to the oven and cook for 25 minutes
• stirring two or three times
• or until the nuts are crunchy.
• For the chicken Caesar salad
• in a large pan add the chicken
• carrot
• celery
• onion
• thyme
• rosemary
• garlic and enough water to cover the chicken. Bring to a simmer on the hob and cook on a medium heat for 50 minutes to an hour.
• Leave to cool in the liquid. Once cool enough to handle
• tear the meat from the carcass and set aside.
• To make the dressing preheat the oven to 200C/400F/Gas 6. Place the whole bulb of garlic in aluminium foil with a sprig of rosemary and cover. Place in the oven for 15-20 minutes.
• Place the egg yolks
• mustard and white wine vinegar in a food processor and blend. Gradually add the rapeseed oil until you have a smooth mayonnaise then season with salt and pepper.
• For the crunchy grapes
• crush together the seeds
• wasabi peas
• puffed rice cereal and pistachios. Put the sugar in a hot pan and when it dissolves
• add the fresh grapes and the seed mixture. Stir it quickly to coat the grapes then set aside.
• To finish the dressing
• in a bowl add the buttermilk
• crème fraiche
• honey and cooked garlic pulp. Whisk in a little oil and add the mayonnaise.
• To serve
• in a large glass bowl add the Cos and baby gem lettuce
• spicy pecans
• crunchy grapes
• croûtons
• chicken and mix.
• Pour over the dressing and toss to coat.