Some of my favourite summer smells

The smell of flowers after heavy rain, freshly cut grass on a sunny day and the smell of chicken roasting. Summer is a beautiful time for berries and many things. Our summer evenings stretch into boundless fields of possibility, its as though we are more awake this time of year, our senses heighten and the outdoors is inviting, tugging us towards open spaces. Lightness lingers and our appetites ask for freshness, please.

I have a lovely recipe that captures my three favourite summer smells, 'Sumptuous seared chicken with Salsa Verde and summer vegetables'.It's seriously delicious in a confident and clean way. Salsa Verde is like a spring clean for the taste buds, pleasingly peppery, fragrantly fresh and you'll also be giving your skin and hair a luxuriant treat too, for good extra virgin olive oil is one of mother natures finest gifts, a true tonic on the moisturising front. Italians lace it on char-grilled vegetables, grilled Italian sausages and pan fried tuna. See what else it goes with, its simple to make and totally wonderful.

SUMPTUOUS SEARED CHICKEN WITH SALSA VERDE AND SUMMER VEGETABLES

SERVES 4
chicken breasts, skin on 4
olive oil, 1 tbsp
sea salt
long stemmed broccoli, 12
baby new potatoes, 16
red wine vinegar, 1 tbsp
capers, rinsed 1 tbsp
butter, a knob
red onion, 1/2 thinly sliced
sea salt, a pinch

SALSA VERDE
flat leaf parsley, 1 small bunch
coriander, 1 small bunch
mint, 1 small bunch
red wine vinegar, 1 tbsp
capers, 1 tbsp rinsed
anchovies, 2
garlic, 1 clove bashed
extra virgin olive oil 5 tbsp
black pepper, a generous scratch

BOIL potatoes for 10-12 minutes, depending on size.
WASH the herbs and place all the salsa verde ingredients in a blender and whiz.
BRUSH chicken with some olive oil and rub a little salt into the skin.
HEAT a griddle pan on a medium heat and fry the chicken breasts skin side down for five minutes, turn and fry for a further five minutes.
BAKE in the oven for five minutes, then take out, cover with foil and allow to rest for a five minutes in a warm place.
DRAIN potatoes and stir in red wine vinegar, capers, butter and red onion. Leave in pot to keep warm.
COOK the broccoli in boiling salted water for four minutes then drain.
SPOON on potatoes, arrange broccoli and top off with the lovely chicken breast.
DRIZZLE the salsa verde over the chicken, spoon some around the plates and serve.


MOP UP ALL THAT VERDE VERDE!