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Roast chicken salad with torn bread, roast onions, balsamic, garlic and roast lemon dressingÌý

Crespelle ( rolled stuffed Italian pancakes) with roast chicken, spinach, ricotta and scallions

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Roast chicken salad with torn bread, roast onions, balsamic, garlic and roast lemon dressing

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Half an hour before you finish roasting your chicken cut 2 onions in half, skin and all, drizzle with oil and place in the pan. 15 minutes later cut a lemon in half and add 4 cloves garlic in their skin and cook them for the last 15 minutes.

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Shredded meat from half a medium sized roast chicken

4 slices left over ciabatta or any bread, ripped drizzled with oil and toasted until golden in a 180oc oven

2 cloves garlic from above

3 tablespoons balsamic vinegar

75ml olive oil

lemon from above

onions from above, peeled and cut into 4

2 little gem lettuce

50g shaved parmesan

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Separate the leaves from the lettuce, wash and dry.

Place in bowl and scatter over the chicken and onions.

Remove the flesh from the garlic and break down.

Whisk in the balsamic and squeeze in the lemon juice.

Whisk the oil in and season to taste.

Scatter the toasted bread and parmesan over the top of the salad and toss in the dressing.

Serve.

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Crespelle with roast chicken, spinach, scallions, basil and ricotta

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Pancakes

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50g plain flour

pinch salt

1 egg

125ml milk

1 tablespoon oil plus extra for cooking

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Sift the flour into a bowl with the salt and make a well in the centre.

Add the egg and milk and whisk into a thin batter.

Whisk in the oil.

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Heat a non stick pan, preferably a low sided crepe pan, over a high heat and then lightly rub it with oil.

Tilt to an angle away from you and swirl a thin layer of the batter to cover the bottom of the pan. Cook for a minute and turn with a spatula or flip if you're feeling brave!

Cook for 30 seconds on the other side.

Repeat with the remaining batter – you should have 4 pancakes.

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Filling

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shredded meat from half aÌý medium roast chicken

250g spinach, washed

6 chopped scallions

25g butter

2 cloves roasted garlic from roast chicken

handful fresh chopped basil

1 tub ricotta

50g grated parmesan

salt and pepper to taste

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Heat the butter in a large pan and add the scallions.

Add the spinach, season well and turn until wilted.

Drain well and place in a bowl.

Squeeze the garlic from the clove, mince and add to the spinach mixture.

Add the basil, roast chicken, ricotta and half the parmesan. Mix well.

Check seasoning.

Take a pancake and spread ¼ of the mixture all over the surface then roll up.

Repeat with the rest and chill for an hour.

Slice each pancake in 4, place in a buttered dish, top with the remaining grated parmesan and bake for 15 minutes in a 180oc oven.