-
1
Put the chicken in a saucepan with the celery, carrots, onion, bay, thyme and peppercorns, cover with water and bring to the boil, turn down the heat and simmer.
-
2
Remove any scum as it comes to the surface with a spoon.
-
3
After 45 - 60 minutes, remove the chicken from the pan onto a plate.
-
4
(Strain the chicken stock in the pan and keep for another meal.)
-
5
Remove the skin from the chicken and pull off the chicken breasts, legs and thighs into rough strips.
-
6
Discard the carcass.
-
7
To poach the cherries: In a heavy bottomed medium sized saucepan, heat the wine, vinegar, sugar and peppercorns.
-
8
bring to a boil and simmer until for 8 - 10 minutes until the sugar has dissolved and the juices reduce .
-
9
Add the cherries and stir together.
-
10
take off the heat and leave to marinate for half an hour.
-
11
Slice the courgettes as thinly as possible lengthways or on a mandolin.
-
12
Heat a griddle and when it is smoking hot grill the courgettes in batches, turning them so they are seared on either side.
-
13
Remove and place on a plate.
-
14
Top and tail the radishes and thinly slice.
-
15
Blanche the peas in boiling salted water for a minute or so or until just tender, drain and put in a bowl with a sprig of mint (keeping a few leaves back for later) and a clove of garlic cut in two.
-
16
Season with salt and pepper and cover with extra virgin olive oil.
-
17
Leave to marinate until you are ready to serve.
-
18
To make the salad: distribute the chicken amongst the plates, curl the courgettes amongst the chicken, spoon over the peas, discarding the mint and garlic, place a few of the dandelion leaves through the salad along with the sliced radishes, scatter a few of the cherries over using a slotted spoon and a scattering of lightly torn mint leaves.
-
19
Sprinkle the pea shoots and a little of the chopped chilli over the top if desired and drizzle with extra virgin olive oil and a squeeze of lemon, season with salt and pepper.
