Richard has appeared on television many times, including stints of BBC2's 'Master Chef', BBC2's Saturday Kitchen, Channel 4's 'Jamie's Kitchen' and BBC's 'Full on Food'. ...
50 g unsalted butter
1 small onion (finely chopped)
1 slice white bread (crusts removed)
1 tblsp each of roughly chopped tarragon and flat leaf parsley
100 g pork belly (minced)
2.2 kg organic chicken
1 tblsp vegetable oil
1 tsp sunflower oil
2 tblsp baby capers (rinsed and drained)
50 ml extra virgin olive oil
juice of lemon
sea salt and freshly ground black pepper
100 g unsalted butter (softened)
1 tblsp vegetable oil
1 large onion, (finely sliced)
600 ml milk
1 small bay leaf
1 sprig fresh thyme
1 garlic clove (peeled and crushed)
2 whole cloves
grated zest of lemon
freshly grated nutmeg
8 slices white bread (crusts removed and each slice cut into 4 triangles)
2 eggs and 2 egg yolks
Firstly prepare the bread and butter pudding. Brush the inside of a 1.5L baking dish with a third of the softened butter and pop in the fridge to set.
Heat the oil in a medium pan and sauté the onion until soft but not coloured.
Add the milk, bay leaf, thyme, garlic, cloves, lemon zest, a little nutmeg and seasoning and heat until bubbles form around the edge of the pan. Remove from the heat and set aside to infuse and cool slightly for a few minutes.
Meanwhile, generously spread the bread quarters with another third of the butter.
Arrange the bread in the prepared baking dish.
Beat the eggs lightly in a medium bowl and strain all but 50ml (2 fl oz) of the infused milk over, reserving the onion and bay leaf.
Scatter the reserved onions over and between the bread slices. Pour the milk and egg mixture over the bread, top with the reserved bay leaf and dot with knobs of the remaining butter.
Leave to soak for about 20 minutes.
In the meantime prepare the chicken. To make the stuffing, heat half of the butter in a small pan and sauté the onion for a few minutes until softened.
Drizzle the left over 50ml (2 fl oz) of infused milk from the pudding over the bread to soften. Blend the soaked bread with the softened onion, tarragon, parsley and minced pork belly and season well.
Working on the chicken, remove the wings, parsons nose and breast bone. Remove and de-bone the legs. (Use all the bones for making stock). The two breasts will remain on the crown.
Heat the oil in a large non-stick roasting tray. Gently fry the chicken crown on each breast for 3-4 minutes and then on the flat between the breasts for a further 3-4 minutes until evenly golden.
Sit upright and season well.
Meanwhile, use the remaining butter to grease two squares of foil and lay a piece of leg meat out flat, skin side down on each one. Arrange the stuffing on top of each piece of leg meat and gently roll the foil over to form a sausage shape, scrunching the ends of the foil to secure.
Sear the chicken leg parcels in the same tray as the crown, allowing them to fry all over for 3-4 minutes. (The chicken will brown well through the foil).
Transfer the roasting tray of crown and leg parcels to the oven to roast for 30-35 minutes until the chicken is cooked through.
At the same time set the bread pudding bowl in another roasting tin and pour boiling water into the tin to come half way up the side of the dish.
Bake for 30 minutes until golden on top and just set.
Remove the chicken from the oven and leave to rest for 5 minutes. In the meantime prepare the salad. Heat the oil in a small pan and sauté the capers for 1-2 minutes until crispy. Drain on kitchen paper. Whisk the oil and lemon juice together with the juices from the leg parcels and roasting tray.
Stir the capers through and season well.
Slice the chicken crown and leg meat and arrange on a large serving platter. Serve with a rocket and nasturtium salad dressed with the caper dressing and of course the bread pudding. A family feast!