Prep time:

Cooking time: 15 minutes

Total time:

Serves: 4

8 chicken thighs, boned

3tbsp green olives

salad leaves (rocket, watercress, lamb lettuce)

1 red onion cut in half, then sliced

6 basil leaves

extra virgin olive oil


1 clove of garlic, crushed


Good enough to eat in the restaurant, but quick and easy to prepare at home, another tasty recipe from chef Toby Welfare of The Cloudberry in Cranbrook

  1. Salt the skin on the chicken thighs and place skin side down in a cold frying pan with a splash of olive oil. Put on the heat, the rising temperature will release the fat from the skin and crisp it up, this takes about 6-8 mins. Turn the chicken thighs and put in a pre-heated oven gas mark 6 for 5 mins until cooked.
  2. Meanwhile cook the green beans in boiling water. I like to cook them for 5 mins until slightly limp, I don’t like green beans when they still have their ‘squeak’ but if you want it more al dente I’d give it 3 mins. 
  3. Crush the garlic and salt with the flat of a knife until you achieve a paste. Put in a bowl and whisk in the oil and lemon, and add any juice from the pan you’ve cooked the chicken in, add the warm green beans, olives and basil and toss. 
  4. Cut each thigh in half and stack the dressed beans, salad leaves and red onion on the plates. Rip up the basil and scatter over. Serve with chunks of crusty bread.

Perfect Prep

Mark Charker, Head Chef at The Bell in Ticehurst, explains how to take the stress out of Christmas cooking by getting some prep work in early All this prep leaves only cooking your festive centerpiece on the big day, and...

Tomato Sauce

Having an easy and delicious tomato sauce on hand, or in the freezer, means that you will always be able to rustle up a quick pasta dish, pizza, or even a flavoursome tomato base for a ratatouille or caponata. Large...

Tomato Tarte Tatin

This is just an upside down tart, most often found in apple form, but for a simple – and it really is simple – savoury version, it works brilliantly with tomatoes, because (in theory at least), the pastry will stay...