Ingredients

• 1 tbsp butter
• 1 tbsp olive oil
• salt and freshly ground black pepper
• 4 chicken breasts
• skin on
• 1 tbsp olive oil
• 4 shallots
• finely chopped
• 1 clove garlic
• finely chopped
• 2 tbsp balsamic vinegar
• 75ml/3fl oz extra virgin olive oil
• 10g/½oz fresh chives
• roughly chopped
• 10g/½oz fresh flatleaf parsley
• roughly chopped
• 10g/½oz fresh dill
• roughly chopped
• 8 beetroot
• cooked until tender
• peeled and cut into segments
• salt and freshly ground black pepper
• 1 large cauliflower
• cut into florets
• 4 tbsp horseradish cream from a jar
• 1 lemon
• juiced
• 150ml/5fl oz double cream
• lightly whipped
• salt and freshly ground black pepper

Directions

• Preheat the oven to 180C/355F/Gas 4.
• For the chicken
• heat a large ovenproof frying pan and add the butter and olive oil.
• Season the chicken all over with salt and freshly ground black pepper and
• once the butter is foaming
• place into the pan
• skin-side down. Fry for 3-4 minutes
• until golden.
• Turn the chicken breasts over and transfer to the oven to roast for 12-15 minutes
• or until completely cooked through.
• Meanwhile
• for the beetroot
• heat a small pan with the olive oil. Add the garlic and shallots and gently fry for 2-3 minutes
• until tender but not browned.
• Add the balsamic vinegar
• extra virgin olive oil and herbs and mix well. Place the beetroot into a serving bowl and pour the shallot mixture over. Stir to coat and season
• to taste
• with salt and freshly ground black pepper.
• Meanwhile
• for the cauliflower
• bring a pan of water to the boil and add the cauliflower. Boil for 4-5 minutes
• until just tender
• then drain and refresh in iced water. Drain the cauliflower and set aside.
• Place the horseradish and lemon juice into a large bowl and whisk together. Add the whipped cream and season
• to taste
• with salt and freshly ground black pepper.
• Add the cauliflower to the horseradish mixture and stir well.
• To serve
• place a spoonful each of the beetroot mixture and cauliflower mixture beside each other onto four plates and place a chicken breast onto each.