Phil Vickery's wild garlic chicken kiev

Forget artfully arranged smoothie bowls and colourful kale salads - brown food is back!

As the nation’s best chefs agree that you can’t beat comfort food, Phil Vickery’s in the kitchen with his favourite - a classic chicken kiev!

Plus our chef will be using one of the most celebrated ingredients of British springtime - wild garlic.

Wild garlic chicken kiev

Serves: 4

Ingredients

4 x 175g skinless chicken breasts

200g soft salted butter

1 level tablespoon cornflour

200g wild garlic, chopped finely

Ground pepper

6 tbsp cornflour

4 eggs, beaten

200g panko breadcrumbs

*Serve with crinkle cut chips.

Method

• With a sharp knife, make a small incision through the thicker end of the breast and carefully run the knife through so you end up with a pocket effect. Try to make sure you don’t pierce the meat. Repeat with the other three.

• Mix the butter, cornflour, wild garlic, and pepper together well

• Place the butter into a piping bag and snip off the end

• Pipe the butter into the pocket you have just created then repeat with the other three breasts. Secure the opening with a cocktail stick if needed.

• Next, dust each breast in cornflour, dip in beaten egg and finally coat in panko breadcrumbs, making sure the hole you made is coated really well

• Then this is the important bit, chill well until the butter is very hard

• You can cook the kievs either by deep frying them or oven cooking - I prefer to deep fry them

• To deep fry: fill a deep pan one third full with vegetable oil and heat to 175-180°C. When ready to cook, carefully place the kievs into the hot oil and cook until light brown, crispy and cooked through, this will take about 10-12 minutes. (To oven cook: preheat the oven to 180°C. First, shallow fry the kievs for 2 to 3 minutes, and then place in the oven and bake for 15 to 20 minutes).

• Once cooked, remove the cocktail stick and serve piping hot with crinkle cut chips