Prue Leith and Laurence Llewelyn Bowen served up a tasty rotisserie chicken and chips with romesco sauce and kale salad on Prue Leith’s Cotswold Kitchen.

The ingredients are: 4 handfuls kale, spines removed and torn into pieces, A pinch of sea salt, Juice of a 1/2 lemon, 2 tbsp extra virgin olive oil, 3 tbsp pomegranate seeds, 2 tbsp flaked almonds, toasted and 50g Parmesan, grated.

See recipes by Prue in her book titled: Prue: My All-time Favourite Recipes available from Amazon now.