> Fill Water Bath to desired level and set to 72 degrees
>Trim baby beetroot stem to 2cm in length, wash, place into tin foil with 1 x crushed clove of garlic, pinch of sea salt, 4 peppercorns, a drizzle of rape seed oil and 40ml of cold water. Close the foil to encase the beetroots and place in a pre-heated over at 180 degrees for approx 40min
>Peel the parsnips, top and tail, cut into 1/4's and remove the tough centre root. Cut into equal thumbnail size pieces and place into a small saucepan. Add the milk and water just to cover the parsnips, season, add a sprig of thyme and bring to a slow simmer, cook until tender (they can be checked by using a small knife and inserting it into them, if there is no resistance they are ready, approx. 25min) Top up with water if liquid evaporates during cooking. Once cooked, remove from heat, remove sprig of thyme, place parsnips and liquid into a food blender and blend to a fine puree, place into a food squeezy bottle and keep warm in the water bath until needed.
>Trim x 3 baby leeks leaving 1cm of the root attached, wash and set aside
>Place the washed ratte potatoes into a pan, cover with water, add the chicken bouillon, pinch of salt and bring to the boil, turn to a simmer and cook until tender (approx. 20min)
>Wrap a piece of kitchen foil around the trimmed bone of the chicken, place into a vacuum pack bag, add a drizzle of rape seed oil, seasoning, sprig of thyme, seal in a vacuum pack machine. Place into the water bath for 12 min at 72 degrees.
>Once the Potatoes are cooked, remove from the heat, allow to cool slightly, then cut into 3cm wide round circles
>Crush the toasted cobnuts by bashing them with a rolling pin inside a vacuum pack bag, set aside
>Remove the chicken from the water bath, set aside for 5 minutes to rest
>Remove baby beetroots from the oven, cut in half and save the juices.
>Heat a non stick frying pan, add 2 table spoons of rape seed oil and heat, when hot add the chicken breasts skin side down along with the baby leeks, sliced potatoes and colour on both sides. Once coloured, remove all ingredients from the pan, deglaze with the balsamic vinegar and add the beetroot juices, warm through and set aside for dressing.
1 x Monks Hill Farm Free range Chicken Breasts, Breast bone left on and French Trimmed
x 3 Baby Leeks
x 3 Baby Red Beetroots
x 3 Morghew Farm Ratte Potatoes
20g Roasted Cobnuts
x 2 Whole Parsnips
20ml Aged Balsamic Vinegar
50ml Eckley Farms Cold Pressed Rape Seed oil
x 3 leaves Red Vein Sorrel
x 3 sprigs of Thyme
x 1 clove of Garlic
10g Sea salt
1/4 chicken bouillon cube
4 x pepper corns