For the risotto, heat the oil in a frying pan and gently fry the shallot and garlic until softened but not coloured. Add the rice and fry for one minute, stirring frequently, until coated in   Read More ...

Mix together all the marinade ingredients to give you a loose, smooth paste. Add the chicken pieces and coat them in the paste. They are best left to marinate for around 30 minutes to 1   Read More ...

Boil the egg in simmering water in a pan for eight minutes, drain and cool under cold running water. Reserve four whole chives for decoration and, with a pair of scissors, finely snip the chives   Read More ...