Ainsley Harriott served up a tasty Chicken Scallopini with Baby Broad Beans, Artichokes, Lemon and Capers on Ainsley’s Taste of Malta.

The ingredients are: 2 large chicken breasts, skinless, 40g plain flour, 20g finely grated Parmesan or pecorino cheese, 2 lemons, juice and zest, 2 tbsp small capers, rinsed and drained, 2 garlic cloves, minced, olive oil, for drizzling, 30g butter, 140g artichoke hearts, drained and quartered, 100ml dry white wine, 150ml chicken stock, 150g baby broad beans (fresh or frozen), blanched and any tough skins removed, 3 tbsp double cream (optional), 2 tbsp fresh parsley, chopped, sea salt and freshly ground black pepper.

See recipes by Ainsley in his book titled: Ainsley’s Mediterranean Cookbook available from Amazon now.