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Available for over a year

Warm Chicken and Beetroot Salad with Stilton Sauce James' Café Bistro in Leicester Half a chicken breast (roasted) sliced into 3 1 medium beetroot (baked in foil) Small handful sunflower seeds Thumb sized piece stilton I clove garlic Splash w wine 3tblspns double cream Salad leaves cos/iceberg/spinach/beetroot Sliced toms, cucumber n red onion Roast beetroot wrapped in foil for roughly 1-1#1/2 hrs or until softened. Cool Slice chicken and beetroot into thick wedges place on tray and grill for 2 mins Put stilton, chopped/roasted garlic, w wine and cream in a small heavy based saucepan and put on a low heat. Stir or swirl pan around occasionally. Turn chicken and beetroot over and add suflower seeds and beetroot leaves to tray. Grill for 1 min or until leaves have softened and seeds are golden and crisp. Arrange cold salad leaves, toms,cues, redonions in a bowl. Top with beetroot then chicken and half the seeds. Once the cheese has melted into the cream, wine reduced, dressing thickened then pour generously over salad. Sprinkle remaining seeds from a good height (Ainsley Harriot style, shaking your hips!!) over salad to finish.