Clodagh McKenna serves up wild garlic chicken kiev with spring pea salad on Sunday Brunch with Simon Rimmer and Tim Lovejoy.

The ingredients are: 100g butter, softened, 3 tablespoons fresh wild garlic, 3 cloves of garlic, crushed, 4 organic chicken fillets, 75g plain flour, 2 eggs, whisked, 100g parmesan cheese, finely grated, 75g fine breadcrumbs, vegetable oil, for frying and sea salt and freshly ground black pepper.

For the salad: 200g pea shoots, 100g watercress, 200g soft goats cheese, crumbled and 200g freshly podded pea’s.

For the dressing: 100ml extra virgin olive oil, juice and zest of 1/2 orange, 1 teaspoon of dijon mustard, sea salt and freshly ground black pepper.

See recipes by Clodagh in her book titled: Clodagh’s Irish Kitchen, available from Amazon now.