Roasted chicken breast with potato pancakes, peas and broad beans

Preheat the oven to 180C/gas 4. Heat the olive oil in an ovenproof frying pan. Season the chicken and fry skin side down, until golden. Turn over and sear the flesh side for a minute or so.

Transfer to the oven and roast for 10-15 minutes, until the breasts are tender. Leave to rest, covered with a piece of foil. While the chicken is cooking, prepare the greens.

For the vegetables , pod the peas and beans, but don't mix together. Bring a saucepan of salted water to the boil, add the peas and cook for 2 minutes until al dente - they should still have a bite to them. Strain and refresh under cold water.

Repeat with the broad beans, but cook them for an extra minute. Drain and refresh the beans with cold water and skin by removing the hard skin around the pod. Combine with the peas and set aside.

For the pancakes , cook the potatoes in boiling salted water until tender. Drain and mash. Mix the mashed potato with the flour, salt, pepper and nutmeg. Add the eggs, mix, and beat in the milk and cream.

Preheat the grill until hot. Heat the butter in a small frying pan or crepe pan. Add a ladleful of batter to make a 5cm diameter pancake, about 1.5cms thick. Cook for about 2 minutes, then transfer to a hot grill and cook for a further 3-4 minutes, until set and lightly coloured. Continue making pancakes with the remaining mixture.

To make the sauce , melt the butter, add the shallots, thyme and garlic, and cook over a low heat until golden.

Add the white wine and cook until reduced by one third. Pour in the chicken stock and continue to cook until reduced by half.

Stir in the crème fraiche and cook for a further 3-4 minutes, until thickened. Add the peas and broad beans and cook for 2-3 minutes before stirring in the diced tomato. Season with salt and pepper.

. Slice the warm chicken breasts and serve on top of the pancakes. Spoon over the sauce and serve immediately.