Glazed chicken oysters with crisp bacon and wild garlic leaf salad

Method

1. Bring a pan of water to the boil and drop in the bacon rashers. Cook for 3 minutes, until they lighten in colour, drain, and pat dry with kitchen paper.

2. Pour the wine into a separate saucepan and add the chicken oysters. Tightly cover the pan and bring to a simmer. Gently cook the chicken oysters for 5 minutes, remove the pan from the heat, and leave on one side to cool, without removing the lid.

3. Remove the rind from the cooked bacon and discard. Shred the bacon into 3cm strips, and fry in a tablespoon of olive oil until crisp.

4. Lift the cooled chicken oysters out of the pan and trim off any extra fat or skin. Strain the cooking liquor through a fine sieve into another pan. Bring to boil, add the honey, and cook down, over a medium heat, until it becomes a sticky glaze.

5. Return the chicken oysters to the pan and coat with the glaze. Keep warm.

6. Combine the salad leaves with the tomatoes and stir in the oil, vinegar and seasoning. Toss in the bacon pieces.

7. Arrange the salad in centre of a large plate, and place the chicken oysters around. Drizzle over any remaining glaze and serve.