Simon Rimmer served up a tasty coffee poached chicken salad on Sunday Brunch.
The ingredients are: 2 x 225g chicken breasts, 2 teaspoons of chicken stock powder, 1 teaspoon of sugar, 1 teaspoon of smoked salt, 2 tablespoons of mirin and 2 tablespoons of ground coffee.
For the salad: 50g of toasted sesame seeds, 2 tablespoons of soy, 1 tablespoon of sugar, 1 teaspoon of salt, 225g of spinach and 100g of finely sliced mangetout.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes