Thomasina Miers served up a tasty chicken piccata with caramelised lemon, chipotle and tarragon on Saturday Kitchen.

The ingredients for the chicken piccata are: 2 skinless, boneless chicken breasts, 3 tbsp olive oil, 2 lemons, 1½ cut into thin slices, ½ juiced, 100g cold butter, cubed, 5 large garlic cloves, 3 tbsp capers, 150ml white wine, 1–2 tbsp chipotle en adobo, 1 tsp honey, 20g tarragon, leaves picked and chopped, salt and freshly ground black pepper.

For the warm rice with herbs and garlic: 125g long-grain white rice, 50g unsalted butter, 1 garlic clove, finely chopped, 2 spring onions, finely chopped, 250ml water or vegetable stock, 1 tbsp coriander, roughly chopped, 1 tbsp dill, roughly chopped, ½ lime, zest and juice, 1 tbsp olive oil or mojo de ajo, 1 tbsp toasted nuts and seeds and pinch sea salt.

See recipes by Thomasina in her book titled: Mexican Table available from Amazon now.