Seville orange and chicken salad

Method

1. Roughly rip the leaves of the lemon thyme and place in a mixing bowl with the shallot and olive oil. Add the Seville orange juice and lemon juice.

2. Remove the small fillets from the chicken breasts, and add them to the marinade. Place each breast between two sheets of cling film, and using a rolling pin carefully flatten each one into a thin escalope. Remove from the cling film and mix into the marinade. Cover and chill for 30 minutes.

3. Meanwhile, make the orange butter by beating together the butter and the orange zest. Then beat in the orange juice and season to taste. Place on greaseproof paper and gently roll into a cylinder. Chill until needed.

4. Shortly before serving, heat a griddle pan over a medium heat. Remove the chicken from the marinade. Lightly season and grill for 3-4 minutes on each side or until cooked through. Slice the butter and leave to melt on top of each chicken breast.

5. Serve with the Batavia lettuce, orange and tarragon salad.

For the salad:
1. Using a sharp knife, cut away the pith and peel of the oranges. Holding each fruit over a bowl to catch the juice, cut out each segment so that they drop into the bowl, leaving behind the fibrous casing. Squeeze any excess juice from the casing into the bowl.

2. Add the inner leaves of the lettuce, sprigs of watercress and ripped tarragon leaves to the bowl.

3. Season the salad with the olive oil, salt and pepper. Gently mix and serve.