handful basil leaves
2½cm strip lemon peel, pith removed
2½cm strip orange peel, pith removed
handful fresh parsley leaves
½ tsp mignonette pepper
8 heritage tomatoes, sliced or oven-dried tomatoes
200g/7oz fine semolina flour, plus extra for dusting
100²µ/3½´Ç³ú caster sugar
300g/10½oz Italian '00' flour
250ml/9fl oz best quality extra virgin olive oil, to dress
150²µ/5½´Ç³ú pine nuts
100²µ/3½´Ç³ú raisins
200ml/7fl oz red wine vinegar
2 tsp salt
pinch salt
2 free-range eggs
1 large free-range chicken