As the days get longer, so does the list of fresh spring seasonal produce on offer. Make sure you savour all the flavours of spring with this tasty recipe from our resident chef.
Making the most of spring seasonal produce
Grapefruits are at their best in spring, often juicier and tastier than at other times of the year, so this is a great time to make this sticky, sweet chilli relish. And although it is a perfect partner to chicken, it also works well with salmon or pork. Serve with new potatoes, Jersey Royals if you’re able to get them, and spring vegetables such as spring greens, peas, purple sprouting broccoli or spinach.
Chicken with a grapefruit sweet chilli relish recipe
3 ruby red grapefruits
Pinch of Bart Chilli Flakes
4 chicken breasts
750g baby new potatoes
Handful of mint, roughly chopped.
150g spring greens
You will need to pre-heat your grill oven to 200 Degrees Celsius.
- First step is prepare the grapefruits. Take one of the grapefruits and remove a thin slice from the top and bottom, and discard. Set one of the flat sides on the work surface. From top to bottom, following the curve of the fruit, cut away the peel and white pith. Holding the fruit over a bowl, cut along both sides of each segment (close to the membrane) to release. Keep the segments separate to one side. Take the other two grapefruits and cut each in half. Juice each half into the same bowl, and then discard.
- In a medium saucepan, combine the grapefruit juice, brown sugar, and the chilli flakes. Feel free to add more chilli flakes if you like more of a spicy kick. Bring to a boil and cook until syrupy, which should take around 15 minutes. Remove half of the glaze to one side (in a jug or bowl) and let it cool to room temperature.
- Add the reserved grapefruit segments to the pan, and bring to a boil. Cook, stirring occasionally, until the segments have broken down and the sauce has thickened to produce a relish. This should take around 10 minutes.
- Once you’ve prepared the grapefruit relish, prepare the other ingredients. Rinse the potatoes and chop any larger ones in half. Put in a large pan, with the handful of mint, and cover with water. Bring to the boil and cook for 20-25, or until tender.
- While the potatoes are cooking, line a baking sheet with aluminium foil. Put the chicken breasts on the sheet and season with salt and pepper. Brush the chicken with the reserved glaze and grill for 20 minutes, rotating once during cooking. Make sure the chicken is cooked all the way through, and adjust the cooking time if you have particularly large or small chicken breasts.
- When the chicken and potatoes are finishing cooking, bring a medium-sized pan of water to the boil and add the spring greens and garden peas to the pan. Cook for five minutes, or until the peas are no longer frozen and crunchy. Drain the potatoes and vegetables, and add to serving dishes or straight to the plates.
- Serve the chicken with the relish, and melt a knob of butter over the mint potatoes. Enjoy!
Do you have a favourite recipe that makes the most of spring seasonal produce?