Theo Randall: asparagus rice frittata and poached chicken salad

I love this salad – the combination of soft, juicy chicken, crisp leaves and anchovy croutons is so delicious. We serve it on the terrace at my restaurant and, when the sun is shining, it is the biggest seller by a country mile. But first, an unusual frittata: essentially a risotto base with asparagus, easy to make and perfect for lunch or a picnic.

To make the insalata di pollo, poach boneless, skin-on chicken breasts with leek, carrots, celery and tied herb stalks in simmering water, then cool in the liquid, skin and cut into pieces, saving the stock. For the anchovy croutons crush garlic with sea salt, add drained anchovy fillets, white balsamic and olive oil to emulsify, toss with ciabatta chunks and bake until crisp.

Shave fennel, carrot and radishes, soak baby gem, mint and rocket in ice water and spin dry; make a dressing of shallot, white balsamic, Dijon, honey and olive oil, toss everything together, scatter over croutons and finish with a fine grating of parmesan.

theo randall, frittata, asparagus, poached chicken, chicken salad, anchovy croutons, ciabatta, white balsamic, parmesan, fennel