Ingredients
2 free-range chicken thighs , bone in, skin on
1 large pinch of sweet smoked paprika
olive oil
sea salt
freshly ground black pepper
4 slices of higher-welfare pancetta
2 large free-range eggs
1 Romaine, cos or soft round lettuce , (or a mixture)
1 ripe avocado
2 ripe tomatoes , or 125g ripe cherry tomatoes
1 punnet of salad cress , (or a mixture of interesting cress)
For the dressing:
50 g Stilton cheese
½ a bunch of fresh chives
extra virgin olive oil
50 ml buttermilk
2 tablespoons Greek yoghurt
1 lemon , juice of
½ teaspoon Worcestershire sauce
Preheat the oven to 180ºC/350ºF/gas 4. Place the chicken thighs into a snug-fitting roasting tray with the paprika, a drizzle of olive oil and a little salt and pepper.
Toss well, spread them out in an even layer, then pop in the hot oven for 25 minutes, or until golden, but not cooked through.
When the time’s up, lay over the pancetta, then roast for a further 10 to 15 minutes, or until cooked through, golden and crisp.
Meanwhile, cook the eggs in a small pan of boiling water for 7 minutes for soft-boiled, or to your liking.
Remove with a slotted spoon, run under cold running water and peel.
To make the dressing, crumble the Stilton into a large jug.
Finely chop and add the chives along with a lug of extra virgin olive oil and the remaining ingredients. Whisk well, season to taste and pop in the fridge until needed.
Once cooked, leave the chicken and pancetta to cool slightly.
Meanwhile, remove and discard the tatty outer lettuce leaves, then roughly chop on a large chopping board.
Halve, destone and scoop the avocado flesh onto the board, then halve the tomatoes and eggs. Using a large knife, bring it all into the centre of the board and start chopping and mixing it all together.
Using 2 forks, shred the chicken meat, discarding the bones and skin, then add to the board.
Crumble over the crispy pancetta, then continue chopping and mixing it all together. Drizzle over the chilled blue cheese
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