Chef Valentine Warner makes a simple summer chicken salad served with grilled bread and tomatoes on Sunday Brunch.

The ingredients are: 2 chicken breasts, 3 bay leaves, 1 tbsp baby capers, drained, 4 canned anchovies, Zest and juice of 1 medium lemon, 1 tbsp soaked raisins, 1 tbsp pine nuts, 1 large clove garlic, very finely minced, 15 large fleshy purple kalamata olives, stoned and torn in half, Approx. 4 tbsp olive oil, ½ tbsp roughly chopped tarragon, ½ tbsp roughly chopped parsley and A little chopped mint.

To prepare the salad, place the chicken into a saucepan and cover with water.

Add a pinch of salt and the bay leaves, bring the water to the boil and then reduce to a simmer for 10 minutes.

Take the pan off the heat, cover and leave for a further 15 minutes.

Remove the chicken from the pan and allow to cool, then using a fork, shred the chicken into easy to eat pieces,

Combine the remaining ingredients together with the chicken. Add just enough lemon juice to give the chicken salad an edge, but not overpower it. Season with salt.

Serve with grilled bread and tomatoes.