Chicken Breasts 2 x 325g

Left skin-on for those recipes requiring crisp skin, free range chicken breasts need little introduction. Lean and tender, the possibilities are limitless, from a simple marinade in rosemary, garlic and lemon to a quick stir-fry or a show-stopping homemade

Chef Val Warner says "crispy chicken skin is a favourite and when left on the breast should be celebrated.

Achieve the crispness by gently frying skin side down in plenty of butter until becoming a deep golden orange. Only then turn it over and finish the rest of the cooking in a hot oven. Slightly undercook it and allowing it to finish as it rests will give juicy results.

Cooking breasts brick-style having beaten them out flatter and then weighting down with a cooking iron will give a quicker cook with a super crispy skin and is delicious with fresh garlic, fresh parsley and lemon butter and pommes purée.

Sliced and with crisped skin, I love a cream sauce made with chicken stock, dessert wine, the plate served decorated with peeled grapes and toasted almonds.

Try also a very gently grilled breast made with a delicious white sauce containing wine, steamed and picked fresh mussels and wine and garnished with fresh chives; absolutely wonderful.

Crisped skin is not however a necessity. Try a quick soy chicken, with the breasts rather than the whole bird and, once cooled and sliced thickly, eat with chopped fresh spring onion, garlic and ginger in groundnut oil as a condiment alongside crispy chilli sauce."