Warm chicken salad with Jerusalem artichokes and bacon Serves 4 2 rosemary sprigs 3 thyme sprigs 1 bay leaf

2 garlic cloves, peeled 500ml chicken stock 2-3 free-range chicken breasts, part-boned 4 tbsp olive oil 50g butter 150g Jerusalem artichokes, scrubbed or peeled 2 tbsp lemon juice 125g bacon rashers 50ml classic vinaigrette 1 tsp sherry vinegar a small red onion, finely chopped 150g baby spinach Deep-fried onion rings, to serve (optional) Put the herbs, garlic and stock in a pan and bring to a simmer. Add the chicken breasts and poach gently for 3 minutes or until firm to the touch. Cool in the liquor, then lift out and remove from the bone, keeping the skin intact. Pat the chicken breasts dry with kitchen paper. Fry the chicken breasts, skin-side down, in half the olive oil for 4-5 minutes until the skin is golden brown and crisp. Add half of the butter and cook for another 2 minutes. Simmer the artichokes in water to cover, with the lemon juice, for 5-6 minutes. Drain, cool and thickly slice. Fry the artichoke slices in the remaining oil and butter for 2-3 minutes on each side until golden brown. Drain on kitchen paper. Pan-fry the bacon until crisp, drain and cut into pieces. Whisk the vinaigrette with the sherry vinegar and red onion. Cut each chicken breast lengthways into 6 slices. Arrange the spinach, chicken, bacon and artichokes on plates and dress with the vinaigrette. Garnish with fried onion rings if you like and serve.