This recipe has been provided by our guest chef Clodagh McKenna

Serves 4


100g butter, softened

3 tablespoons fresh wild garlic

3 cloves of garlic, crushed

4 organic chicken fillets

75g plain flour

2 eggs, whisked

100g parmesan cheese, finely grated

75g fine breadcrumbs

vegetable oil, for frying

sea salt and freshly ground black pepper


1. Pre-heat the oven to 180°C / gas mark 4.

2. In a bowl mix together 2 tablespoons of the fresh wild garlic, crushed garlic and softened butter and season with sea salt and freshly ground black pepper. Spoon the wild garlic butter into cling film, roll up into a shape of sausage and place in the fridge for 30 minutes or in the freezer for 10 minutes.

3. Place the chicken breast fillets in between two sheets of cling film. Flatten the fillets by bashing them gently with a wooden rolling pin, until they are even in size and about 1cm thick.

4. Remove the wild garlic butter from the freezer and slice discs that are about 1cm thick. Divide the discs of butter between the flattened chicken fillets and place on one side of the chicken breast fillet, and fold the non-buttered side on top. Press down the edges of the chicken breast and pinch with your fingers. Cover with cling-film and place in a fridge to chill for 30 minutes.

5. Place a frying pan over a medium/high heat and add enough vegetable oil to fill 2cm. Place the flour on a plate and season with sea salt and freshly ground black pepper. On another plate pour the whisked eggs and on another plate mix together the breadcrumbs, the remaining fresh wild garlic and grated parmesan cheese.

6. Remove the chicken from the fridge. Dip each breast in the seasoned flour, then the egg and lastly the cheese and wild garlic breadcrumbs.

7. Fry each breast in the vegetable oil for 2 minutes on each side, or until golden. Then transfer to the pre-heated oven to cook for 20 minutes.

Spring Pea, Pea Shoot and Goats Cheese Salad with Orange Dressing

Serves 4


200g pea shoots

100g watercress

200g soft goats cheese, crumbled

200g freshly podded pea’s

For the dressing

100ml extra virgin olive oil

juice and zest of 1/2 orange

1 teaspoon of dijon mustard

sea salt and freshly ground black pepper


1. Place all the ingredients for the dressing in a bowl and whisk together well. Season with sea salt and freshly ground black pepper.

2. Put all the remaining ingredients for the salad in a large bowl, pour the dressing on top, and gently toss.

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