Serves 4-6 

25g wild garlic leaves 

150g softened unsalted butter 

Zest of ½ lemon 

Salt and black pepper 

2 eggs, beaten 

70g plain flour, seasoned 

150g dried breadcrumbs from an old loaf or panko crumbs 

4 medium chicken breasts 

Vegetable oil, to fry 

 

For the potatoes 

600g Jersey Royal new potatoes  

4 tbsp olive oil 

A handful of thyme, optional 

  

Method

Heat the oven to 210C/190C fan/gas 7. Finely chop the wild garlic and put it in a bowl with the butter and lemon zest. Mash everything together with a fork and then season to taste. 

  

Lay out a piece of clingfilm, shape the butter into a sausage shape in the middle, wrap tightly and refrigerate for at least 30 minutes to harden. 

  

Meanwhile, place the Jersey Royal new potatoes in a pan of salted water, bring to the boil and cook for 15-20 minutes until tender. Drain and transfer to a baking tray.  Using the bottom of a cup press down and flatten them – you want lots of edges, nooks and crannies for the oil to coat and turn crisp.  Drizzle over the oil, season with several large pinches of salt and scatter over the thyme, if using, then roll it all around together. Roast in the oven for 45 minutes, tossing them in the oil a few times. 

  

Meanwhile, once the butter is firm, pour the beaten eggs on to a deep plate, then pour the flour and the breadcrumbs on to two others. Put the chicken breasts onto a board flat side down, stick a sharp knife into the fat end and slice open a small pocket; be careful not to slice all the way through.  Cut the butter into eight slices and stuff a couple of slices of butter into each pocket, squeezing the edges together to re-seal. Dip each of the breasts into the flour, shake off the excess, then turn in the egg and then the breadcrumbs. 

  

Pour 1cm vegetable oil into a large frying pan and put over a medium heat.  When hot, fry the chicken for two to three minutes a side, in two batches until golden and crisp.  Transfer to a baking tray and roast for a final 5-10 minutes to finish cooking. Rest for five minutes, then serve with the Jersey Royal new potatoes, a crisp gem and watercress salad and lemon wedges.