Roast corn fed chicken breast with laver bread risotto and smoked bacon lardons

Method

1. Set the oven to 200C/gas 6. Season the chicken breast with salt and freshly ground black pepper.

2. Heat one tablespoon of olive oil in a frying pan and fry the chicken breasts on each side until light and golden.

3. Transfer the chicken to a baking tray and cook for 12 minutes.

4. Heat a further tablespoon of olive oil in a saucepan and fry the shallot and garlic for two minutes. Add the rice.

5. Gradually incorporate the hot chicken stock a little at a time. Stir occasionally until rice is just cooked through, this should take around 12 minutes.

6. Stir in the laver bread puree.

7. Add half of the Parmesan cheese and the butter, and then set aside.

8. Heat the remaining olive oil in a pan and fry the pancetta for three to four minutes, or until crisp.

9. Spoon the risotto into a bowl, slice the chicken and put on top, then sprinkle with the pancetta lardons and remaining Parmesan.

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Ingredients

1 chicken, corn-fed
1 pinch salt and fresh ground black pepper
3 tbsp Olive oil
1 shallot, diced
1 garlic clove, chopped
100g Arborio rice
450ml chicken stock
50g laver, bread, pureed
40g Parmesan, grated
30g unsalted Butter
50g pancetta lardons

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