1 chicken breast
English mustard
Pommery grain mustard
Salt & pepper
3g Sea Salt
200g olive oil
12 turns milled black pepper
40g rocket
40g wild garlic leaves (if unavailable, use all rocket)
80g pine nuts
110g grated hard cheese
2 garlic cloves
300g diced shallots
400g diced cooking apple
200g chopped cauliflower
200g diced tomato
80g raisins
50g dice dates
8g Maldon salt
2g ground cinnamon
12g mustard seed
3g mustard powder
2g ground ginger
15g finely diced fresh ginger
200ml malt vinegar
150g of dark brown sugar
30g barley malt extract
20g tomato purée
8g onion powder
1 large slice sourdough
20g rocket
2 tbsp wild garlic pesto
Cooked and sliced chicken
Tom’s Branston pickle
4–6 streaky bacon rashers
Maple syrup
Small handful of rockets
Preheat the oven to 160°C.
Season the chicken breast with sea salt and 12 turns of freshly milled black pepper.
Brush both mustards evenly over the surface of the chicken.
Place the chicken on parchment paper in an oven tray.
Drizzle with olive oil and roast for 12 minutes, or until just cooked through.
Remove from the oven and allow to cool completely.
Once cooled, slice the chicken thinly, ready for sandwich assembly.
Place all ingredients into a mini blender and blend for 20–30 seconds. Transfer to a clean container and refrigerate. You can also add mayonnaise if you wish.
Place all the ingredients into a large pan and bring to a rapid simmer. Reduce the heat to a gentle simmer, cover with a lid, and cook for 1½ hours, stirring every 15–20 minutes. Remove the lid towards the end and continue to cook until the mixture is thick and well reduced.
Cook the bacon until crispy in a little oil, then deglaze with maple syrup.
Spread the pesto on one side of the sourdough and the Branston pickle on the other.
Layer the sliced chicken breast on the pesto side, then add the crispy bacon, followed by the sliced tomato.
Finish by topping with the rocket.
1 chicken breast
English mustard
Pommery grain mustard
Salt & pepper
3g Sea Salt
200g olive oil
12 turns milled black pepper
40g rocket
40g wild garlic leaves (if unavailable, use all rocket)
80g pine nuts
110g grated hard cheese
2 garlic cloves
300g diced shallots
400g diced cooking apple
200g chopped cauliflower
200g diced tomato
80g raisins
50g dice dates
8g Maldon salt
2g ground cinnamon
12g mustard seed
3g mustard powder
2g ground ginger
15g finely diced fresh ginger
200ml malt vinegar
150g of dark brown sugar
30g barley malt extract
20g tomato purée
8g onion powder
1 large slice sourdough
20g rocket
2 tbsp wild garlic pesto
Cooked and sliced chicken
Tom’s Branston pickle
4–6 streaky bacon rashers
Maple syrup
Small handful of rockets
Preheat the oven to 160°C.
Season the chicken breast with sea salt and 12 turns of freshly milled black pepper.
Brush both mustards evenly over the surface of the chicken.
Place the chicken on parchment paper in an oven tray.
Drizzle with olive oil and roast for 12 minutes, or until just cooked through.
Remove from the oven and allow to cool completely.
Once cooled, slice the chicken thinly, ready for sandwich assembly.
Place all ingredients into a mini blender and blend for 20–30 seconds. Transfer to a clean container and refrigerate. You can also add mayonnaise if you wish.
Place all the ingredients into a large pan and bring to a rapid simmer. Reduce the heat to a gentle simmer, cover with a lid, and cook for 1½ hours, stirring every 15–20 minutes. Remove the lid towards the end and continue to cook until the mixture is thick and well reduced.
Cook the bacon until crispy in a little oil, then deglaze with maple syrup.
Spread the pesto on one side of the sourdough and the Branston pickle on the other.
Layer the sliced chicken breast on the pesto side, then add the crispy bacon, followed by the sliced tomato.
Finish by topping with the rocket.
We use cookies to understand how you use our website and to improve your experience. To learn more about our use of cookies and our approach to data privacy, please see our privacy policy. By continuing to use our website, you accept our use of cookies.