Tommy Banks' herb poached chicken with shallot and yogurt purée

Method

• step 1

  To make the purée, heat the butter in a pan over a medium heat. Add the cloves and bay leaf and fry for a minute.

• step 2

  Add the shallots, season and cook slowly over a low heat for an hour, stirring regularly until the shallots are soft.

• step 3

  Remove the cloves and bay leaf, add the yogurt and cook for 5 minutes. Add to a food processor and blend. Pass through a fine metal sieve and season. Keep warm

• step 4

  Whizz the sea salt, garlic and herbs to a paste in a food processor. Thoroughly coat the chicken in this and chill for 40 minutes. Rinse off the mix under cold running water.

• step 5

  Heat 5cm of water in a pan just wide enough to fit the chicken breasts in a single layer over a medium heat.

• step 6

  Bring to the boil, add the chicken breasts, and put on a lid lined with a double layer of foil and remove from the heat. Leave to sit for 15-20 minutes. Slice lengthways and keep warm.

• step 7

  Heat a griddle pan until hot. Toss the spring onions and pickled onions with a little oil. Griddle for 3-4 minutes until charred.

• step 8

  Heat the butter in a frying pan, when it foams add 1 tbsp of water and the mushrooms. Season and cook until tender.

• step 9

  Place the chicken on the shallot purée. Scatter with the onions and mushrooms.