Theo Randall served up a tasty poached chicken salad with anchovy croutons on Saturday Kitchen.

The ingredients for the poached chicken are: 1 leek, washed and cut into 5cm pieces, 2 carrots, peeled and cut into 5cm pieces, 2 celery sticks, cut into 5cm pieces, bunch fresh thyme and parsley stalks, tied together, 2 x 180g chicken breasts, skin on and a pinch sea salt.

For the anchovy croutons: 1 garlic clove, 50g salted anchovies in olive oil, drained from the oil, 1 tsp white balsamic vinegar, 4 tbsp olive oil, 1 loaf ciabatta and pinch sea salt.

For the salad: 1 fennel bulb, 1 carrot, peeled, 4 radishes, 1 Little Gem lettuce, 8 leaves fresh mint, 50g wild rocket and Parmesan cheese, to serve.

For the dressing: 1 shallot, finely sliced, 1 tbsp white balsamic vinegar, 1 tbsp Dijon mustard, 1 tbsp runny honey, 5 tbsp extra virgin olive oil, salt and pepper.

See recipes by Theo in his book titled: Verdura: 10 Vegetables, 100 Italian Recipes available from Amazon now.