- A 225g punnet of blackcurrants
- A thumb of ginger
- 1 chilli
- 1 star anise
- 1 tbsp honey
- A large handful of watercress
- 2 courgettes
- 2 skinless, boneless chicken breasts
- 2 tbsp cold water
- ½ tbsp + 2 tsp olive oil
- Sea salt and freshly ground pepper
- Small pan with a lid
- A couple of bowls
- Cling film
- Rolling pin
- Foil
- 1.
Tip the blackcurrants into a pan, making sure you pick out any wooden stems that have been left in the fruit. Peel and grate the ginger. Add it to the pan.
- 2.
Halve the chilli. Scrape out the seeds and white bits. Add the chilli halves to the pan as they are (you’ll be fishing them out later).
- 3.
Add 1 star anise to the pan. Measure 1 tbsp honey (save the rest for the Cajun Trout with Summer Slaw). Add it with 2 tbsp cold water. Pop a lid on the pan. Gently heat for 5 mins till the juices are running and the sauce is starting to boil.
- 4.
Keep the heat low and simmer for 2-3 mins till the blackcurrants have all burst and you have a thickish sauce. Take off the heat. Leave to mellow for 10-15 mins.
- 5.
Pick any thick stalks out of the watercress. Tip the watercress into a bowl. Add ½ tbsp olive oil and some salt and pepper. Toss to mix. Set to one side. Heat your grill to high.
- 6.
Place the chicken breasts between two sheets of cling film. Bash with a rolling pin to flatten them. Brush each chicken breast with 1 tsp olive oil. Season with salt and pepper.
- 7.
Grill the chicken for 15-20 mins, turning once or twice, till it’s golden brown on both sides and cooked through. Pop on a plate. Cover with foil. Leave to rest. Slice the courgettes into thick batons.
- 8.
Spread the courgettes out in your grill pan. Grill for 10 mins, tuning once, till golden brown. Lift the chilli and star anise out of the blackcurrant sauce. Serve the chicken with the courgettes, watercress and sauce.