TWP00108

TWP00109

TWP00110

TWP00111

TWP00112

TWP00113

Mini courgettes

Score several lines with a knife along the length of the courgettes.

Drizzle honey down the scores. Add pepper.

Put the mini courgettes in a very hot pan with a little olive oil. Fry for several minutes until caramelised. Place them in the oven at 180° to keep them warm until the rest of the food is ready.

Mini asparagus

Boil up a pan of water with a stick of lemon grass. When the smell of lemon grass fills the room, take out the lemon grass and place the mini asparagus into the pan for 2 minutes.

Rhubarb

Cut the rhubarb to match the size of the asparagus, then cut them in 2 lengthways.

Lemon grass

Cut the lemon grass in 2 along its length until you get fine stringy pieces (to attach the chicken and prosciutto ham).

Chicken

Slice open the small chicken fillets (one or two per person) and squeeze some lemon into the cut. Place an asparagus in the middle with a stick of rhubarb. Grind a little pepper. Roll the chicken into a slice of prosciutto. Bind the chicken and ham together with the little strips of lemon grass. Place in the oven at 200° for 20 minutes.

Beetroot

Blend half a cooked beetroot. Add sugar and reduce. Adjust the texture to taste with water.

Ingredient

Mini courgettes

Honey

Mini asparagus

Lemon grass

Rhubarb

Small chicken fillets

Lemon

Prosciutto ham

Beetroot