fishpool inn food

Honey and mustard glazed chicken breasts served with herbed quinoa and young vegetable salad, pink grapefruit dressing and toasted sesame seeds


Step 1

2 chicken breasts

100g demerara sugar

100g honey

2 tablespoons wholegrain mustard

1 teaspoon soy sauce

Mix all the ingredients together and coat the chicken breasts, cook for 20 mins @ 180°c


Step 2

1pkt baby carrots

100ml orange juice

100ml white wine vinegar

1 star anise

50g caster sugar

Place all the ingredients in a pan, bring to the boil then simmer for 5 mins, remove from heat and cool. Leave the carrots in the juice until serving


Step 3

1 pkt tenderstem broccoli

2 tablespoons of Olive oil

Pinch of salt

Trim the stems of the broccoli and saute in a hot pan with the oil and salt for 2 mins, remove from pan and pat dry with paper towel


Step 4

200g cooked quinoa

1 pkt cooked beetroot

2 sprigs curly parsley

2 sprigs coriander

1 sprig golden marjoram

1 pkt gem lettuce

2 segments pink grapefruit, skinned and chopped

Dice the beetroot into small cubes, shred the herbs and tear the gem leaves, mix all together and add the baby carrots and tenderstem broccoli


Step 5

25ml white wine vinegar

125ml rapeseed oil

1 teaspoon wholegrain mustard

25ml honey

Pinch of sea salt

2 segments of pink grapefruit, skinned

Blend all the ingredients with a hand blender or food processor until combined, dress the salad with it



Carve the cooked chicken breast onto the salads

Toast 2 tablespoons of sesame seeds and sprinkle over

Eat and enjoy with a glass of white wine!

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