Luke Windebank served up a tasty rosemary chicken with butternut squash and chilli for Raymond Blanc at Highgrove House on Raymond Blanc’s Royal Kitchen Gardens.
The ingredients for the chicken include: lemon and rosemary olive oil, chicken breast, salt and pepper.
For the squash: Butternut squash, garlic, thyme, olive oil, salt, black pepper, red chilli, spring onion, lime juice, spinach and chives.
Sour cream to serve.
See recipes by Raymond in his book titled: Simply Raymond: Recipes from Home – INCLUDING RECIPES FROM THE ITV SERIES
Related Posts
Raymond Blanc poule au pot (rustic French chicken soup) with Asian vermicelli on Raymond Blanc’s Royal Kitchen Gardens
Raymond Blanc quick cook ratatouille on Raymond Blanc’s Royal Kitchen Gardens
Jamie Penny pea puree on sourdough toast with feta cheese and poached eggs on Raymond Blanc’s Royal Kitchen Gardens
Raymond Blanc Lyonnaise salad on Raymond Blanc’s Royal Kitchen Gardens
Raymond Blanc summer fruit gratin on Raymond Blanc’s Royal Kitchen Gardens
Raymond Blanc potato and turnip dauphinoise on Raymond Blanc’s Royal Kitchen Gardens
Raymond Blanc Scallop, Salmon and Vegetable Ceviche on Raymond Blanc’s Royal Kitchen Gardens
Raymond Blanc pineapple sunflower dessert on Raymond Blanc’s Royal Kitchen Gardens
Raymond Blanc baked figs and pain perdu on Raymond Blanc’s Royal Kitchen Gardens
Martin Duffy Angus fillet steak with seasonal vegetables on Raymond Blanc’s Royal Kitchen Gardens