A former Head Chef of Gordon Ramsay’s restaurant at Claridge’s, Mark is a former Young Chef of the Year, and Chef of the Year. He is the proprietor of the Smokehouse Fish and Chip Shop, and the Rocksalt Restaurant, both in Folkestone, Kent.
Method for chicken
Place the garlic bulb and a several sprigs of thyme into the
cavity of the chicken.
Season with salt and black pepper then place into a saucepan
and cover with chicken stock.
Bring to the boil, then reduce the heat and poach for 25
Allow to cool in the stock, then remove and pat dry, reserving
the chicken stock for later.
Remove the breast from the chicken and season with salt and
Heat a frying pan until hot, add the olive oil and add the
chicken breast skin side down.
Fry until golden brown then turn and add the butter and finish
Method for risotto
Using the chicken stock that the chicken was poached in, place
500ml (18floz) stock into a saucepan and bring to the boil.
Add the risotto rice and simmer for 4-5 minutes until just
Drain, discarding the stock, and cool in the saucepan.
Place the artichokes and half the butter into a saucepan and
sweat with no colour until tender.
Add the cream and 175ml (6fl oz) chicken poaching stock and
bring to the boil.
Place into a blender and puree.
When the chicken is ready, heat the remaining chicken poaching
stock back up.
Place the saucepan of rice back onto the heat and add a ladle
at a time of stock.
Continue to cook the rice, adding stock until the rice is
Add a large spoonful of the artichoke puree, the remaining
butter and parmesan and stir to combine.
Stir in the chives.
Method for roasted vegetables
Place the carrots and turnips, rosemary and a couple of garlic
cloves into a saucepan and cover with water.
Season with salt and black pepper and bring to the boil.
Simmer for 8-10 minutes until tender.
Drain and pat dry.
Heat a frying pan until hot then add the olive oil, a little
more rosemary and another garlic clove.
Add the vegetables and fry until golden brown.
Add the honey and deglaze with the sherry vinegar.
Spoon some of the risotto onto the side of the plate and place
the chicken on top.
Arrange the vegetables on the other side and top with pea