Ingredients

500g/1lb 2oz potato, peeled, grated
500g/1lb 2oz cold mashed potato
420g/15oz plain flour
1 heaped tsp baking powder
1-2 tbsp melted butter
salt and freshly ground black pepper
200ml/7fl oz milk
1-2 tbsp olive oil

Preparation method
Wrap the grated potato in a clean tea towel and wring well to get rid of any excess liquid.
Transfer the grated potato to a mixing bowl, add the cold mashed potato and mix until well combined.
Add the flour and baking powder to the potato mixture and mix until well combined. Stir in the melted butter and season, to taste, with salt and freshly ground black pepper.
Add the milk, a little at a time, to the potato mixture, beating after each addition until the milk has been fully incorporated into the mixture. When all of the milk has been incorporated into the potato mixture, it should resemble a thick, heavy batter. If the mixture is too sticky, add more milk as necessary. Set aside.

Add spoonfuls of the boxty batter into hot nonstick frying pan preheated with a little oil, leaving enough space around each spoonful for the mixture to spread. Fry the boxties on a medium to high heat for 3-4 minutes on each side, or until the boxties are golden-brown and the grated potato is cooked through. Remove the boxties from the pan using a slotted spoon, set aside to drain on kitchen paper and keep warm. Repeat the process with the remaining boxty mixture.

Serves 4

Ingredients
200g butter, softened
3 fat cloves garlic, peeled and crushed
Small handful chopped tarragon
Small handful chopped fresh parsley
4 free-range skinless, boneless chicken breasts, about 150g each
100g plain flour
Pinch paprika
2 large free-range eggs, beaten
100g dried breadcrumbs
2-3 tbsp olive or sunflower oil, for frying
Sea salt
Freshly ground black pepper

Method:
1. Preheat oven to 190°C.

2. To make the filling, mix the softened butter with the garlic, tarragon, parsley and seasoning. Chill in the fridge until ready to use.

3. For the chicken breasts, check first to see if they have a separate under-fillet, which chefs call a supreme. If so, don’t detach it. Using a small, very sharp knife, make a slit in the flesh of each breast fillet from top to bottom, creating a pocket at a slight slant.

4. Spoon the butter mixture into a piping bag and pipe into the pocket. If you have fillets with supremes, then simply fold these over the slits to cover them.

5. Mix the flour, pinch of paprika and seasoning together in a shallow bowl. Tip the beaten eggs into another shallow bowl and the breadcrumbs into a third. Toss the stuffed chicken breasts first into the flour to coat, shaking off any excess, then slide them one at a time into the egg and turn until covered. Finally, dip each into the breadcrumbs, again shaking off any excess. Lay the breasts, slit sides down, on a plate and chill to help firm the crumb coating.

6. When ready to cook, heat the oven to 190°C/Gas 5. Pour the oil into a medium frying pan to heat until you can feel a good heat rising. Add the chicken breasts and colour for 1-2 minutes on each side, until lightly golden. Transfer the pan to the oven and cook for approximately 12-14 minutes until golden brown and the chicken is thoroughly cooked.