Ingredients

Ingredients For the chicken, pistachio and olive roulade

• 1 chicken breast, skin removed

• 55g/2oz pistachio nuts, shelled and peeled

• 10 green olives, stones removed

• 2 tbsp rapeseed oil

• freshly ground black pepper

• 170g/6oz spinach, leaves only

• 1 tbsp olive oil

For the Asian noodles

• 1 tbsp olive oil

• 2 tbsp butter

• 170g/6oz fresh egg noodles, cooked according to packet instructions

• 1 red chilli pepper, finely chopped

• 1 green chilli pepper, finely chopped

• 1 tbsp chopped fresh parsley

• salt and freshly ground black pepper

For the juniper and red wine sauce

• handful juniper berries, crushed

• 250ml/9fl oz red wine

• 1 tbsp butter

For the lettuce and cucumber salad

• 1 Baby Gem lettuce or similar crisp lettuce, leaves only

• 1 carrot, sliced into ribbons on a mandoline

• 6 cherry tomatoes, chopped

• 3 shallots or small onions, finely chopped

• ¼ cucumber, chopped

• 4 tbsp rapeseed oil

• ½ lemon, juice only

• freshly ground black pepper

For the pickled cucumber salad

• 2 tbsp white wine vinegar

• ½ tsp chilli flakes

• freshly ground black pepper

• ¼ cucumber, cut in half lengthways, seeds scooped out, sliced into ribbons on a mandoline

• 10 mangetout pods, to serve

Description

This Recipe Was Cooked By Amateur Chefs As Part Of The BBC's Step Up To The Plate Television Programme.

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