Ingredients

1 free-range chicken (about 1.5 kg)

4 Spring onions, sliced

3 coin-thick slices of ginger root

6 garlic cloves, peeled

1 fresh red chilli

1 tbsp sea salt

2 tbsp peanut or sesame oil

For the Asian salad:

2 tbsp vegetable oil

2 tsp finely chopped garlic

1 tbsp finely chopped red chilli

150ml fresh lime juice, freshly squeezed

2 tbsp nam pla (Thai fish sauce)

2 tbsp clear honey

2 green papayas, peeled and cut into matchsticks

3 tbsp chopped fresh mint

3 tbsp chopped coriander

1 bunch spring onion, sliced

1/2 celeriac, peeled and cut into matchsticks

50g unsalted peanuts, roughly chopped

salt and fresh ground black pepper

First poach the chicken, Place the chicken in a saucepan large enough to take it but a tight fit. Add the spring onions, ginger, garlic, chilli, sea salt and peppercorns. Pour in enough water to cover the chicken. Bring to the boil, reduce the heat and simmer for 25 minutes, turning the chicken over once during the cooking process. Cover the pan, remove from direct heat and leave the chicken in the liquor for 1 hour.

Remove the chicken, drain well and rub all over with the peanut or sesame oil. Allow to cool completely. Once cool, slice the chicken. Remove about 450g of cooked chicken flesh, discarding skin and bones. Cut the poached chicken flesh into shreds.

To make the salad, blend together the vegetable oil, garlic, chilli, lime juice, nam pla and honey in a food processor until smooth. Toss together the shredded chicken, green papaya, mint, coriander, spring onion, celeriac and peanuts. Toss with the blended dressing. Season with salt and freshly ground pepper. Serve.