Adam Byatt smoked chicken and Little Gem salad with Jersey Royal potatoes and salad cream on Saturday Kitchen.

The ingredients for the salad are: 80g new season broad beans, podded, 2 asparagus spears, 2 cooked smoked chicken breasts, 3 Little Gem lettuces, 80g tiny boiled Jersey Royal potatoes, 2 spring onions, thinly sliced and in iced water, 3 radish, thinly sliced and in iced water, 20g salad cress, 3 stems fresh lovage, salt and freshly ground black pepper.

For the salad cream: 2 eggs, cooked for 5 minutes and peeled, 15g sugar, 10g salt, 35g chardonnay wine vinegar, 250ml vegetable oil and 25ml/2 tbsp double cream.

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