Rather than poaching chicken for this dish you can use sliced or shredded leftover roast chicken.
In a small pan add enough lightly salted water to cover the chicken, bring to the simmer, add the chicken and poach gently for 8 minutes. Turn off the heat and allow to stand for 2 minutes in the water. Remove and rest before slicing – the chicken finishes cooking as is stands in the water and when it rests, but larger portions may take a little longer in the simmering water.
To a small bowl, add the garlic, tahini, yoghurt, lemon juice, oil, spring onion and 50ml of water, season and combine.
Place the wombok on your serving plate, season, add half the herbs and spoon over half the dressing. Arrange the chicken on top, spoon over the remaining dressing, scatter over the rest of the herbs and the ground sesame seeds and serve.
Broad beans are a bit of a labour of love, what with all that podding and double podding, and that big bag that came back from the market is now just a small bowl of beans. But the sparkling green jewels are so worth it, just make sure you choose the freshest pods and discard any yellowing beans.
Preheat your oven to 200°C fan forced or 220°C conventional.
Cook the eggs in boiling water for 6 minutes, refresh in cold water and peel.
Coat the asparagus in a little oil, season with salt and pepper, spread out on a baking tray and roast for 10 minutes. Arrange the hot asparagus on your serving plate and dollop on the goat’s curd.
To a large bowl add the broad beans, artichokes, diced shallot, chives and mint, season, dress with oil and toss together. Arrange this mix on top of the asparagus. Tear open the soft eggs and place around the salad, season and scatter over the olives.
This makes more than enough pesto for the dish but you can also enjoy it smothered on bread or tossed through green vegetables or potatoes. You can keep any leftover pesto in a jar in the fridge, just cover with a layer of olive oil to stop it from oxidizing.
Roughly chop the mint and the parsley. Process the herbs, garlic, 60 grams of pine nuts and oil together in a food processor or blender until you have a smoothish paste, then add the cheese and a splash of water and briefly blitz again.
Cook the penne as per the packet instructions in plenty of boiling salted water.
While the pasta cooks, in a medium saucepan add a little oil and fry the zucchini for 5 to 10 minutes to soften and brown, season with sea salt and a generous amount of black pepper.
Lift the penne out of the water and place it on top of the zucchini in the pan. Add enough of the pesto to coat the pasta completely without drowning it (I usually have about a quarter left over), toss, then add the milk. Let the pasta bubble over high heat for a minute, add a little extra cheese and a splash of olive oil if necessary, and toss through. Check seasoning, sprinkle with the currants and extra pine nuts and serve.
Tip: Keep any leftover pesto in an airtight jar for a week with a thin layer of oil over the top.