Fire-roasted Cauliflower Chowder with ancho chilli
The kind of Mexican plate you make on repeat. ancho chilli, a proper bake, and a finish of...
A street-style take on Chicken Breast Toast, built on lime and coriander and finished the way we like it. Ready in about 40 min and easily enough for 4 people.
Free to cook
Prep everything first: chop the aromatics, measure the lime and coriander elements, and pat the chicken breast dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the chicken breast. Grill over a medium-high heat, turning once, until nicely charred and cooked through.
Stir in the lime and the rest of the lime and coriander flavours, letting them cook out for a minute until fragrant.
Add the red onion along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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