Recipes

From the RSPCA Freedom Food Celebrity Recipe Collection by Ross Burden. You will naturally get a better flavour if you choose Freedom Food-raised chicken in this recipe.

Serves 8

    8 Freedom Food labelled Chicken supremes
    300g/11oz frozen chopped spinach, defrosted and wrung out
    200g/7oz ricotta cheese
    115g/4oz parmesan
    freshly grated nutmeg
    8 slices Parma ham
    16 large sage leaves
    150g/5oz fresh fine beans, blanched and refreshed
    150g/5oz tinned butter beans, rinsed
    150g/5oz tinned chickpeas
    100ml/4fl oz vinaigrette
    15g/½oz basil leaves

For the fritters

    8 slices aubergine 1cm thick
    150g/5oz breadcrumbs
    15g/½oz sage leaves, finely shredded
    115g/4oz Parmesan, grated
    50g/2oz plain flour
    olive oil to fry

Method

Preheat the oven to 200C/400F/Gas 6. Salt the aubergines and allow to drain.

Slit a pocket in the supremes and reserve. Mix the spinach, ricotta and parmesan together and season with nutmeg, salt and pepper.

Stuff the chicken pocket with the spinach mixture and wrap in Parma ham, including two sage leaves under each.

Wrap each supreme in a double thickness piece of oiled foil, twist the ends and roast for 35 minutes or until firm. Allow to rest for 5 minutes.

Meanwhile dress the fine beans, butter beans and chickpeas in the vinaigrette and shredded basil.

Rinse the aubergine slices and pat dry. Mix together the breadcrumbs, sage leaves, parmesan and flour. Pat the mixture over the aubergine slices. Fry off in the olive oil until brown. Slice the chicken onto the bean salad and serve a fritter on each.