Elliot Grover's pan-fried chicken breast with creamed corn, fennel and apple slaw and garlic pangrattatto

Make the slaw first. Thinly slice the fennel (1), apples (2) and onion (1). Transfer to a bowl, mix with the sugar (2 tsp) and salt (1 tsp) and set aside briefly to soften. Stir together the yogurt (100 g), mayo (50 g), mustard (1 tsp) and vinegar (1 tbsp) to make the dressing. Toss the dressing through the slaw just before serving, then finish with the chopped dill (10 g).

Heat a little olive oil in a frying pan over a medium heat. Add the breadcrumbs (100 g) and toast until golden and crisp. Add the garlic (2 cloves) to the pan, cooking until fragrant. Stir through the chopped parsley (15 g) and lemon zest (1), and remove from the heat.

Preheat the oven to 200°C/180°C fan/gas mark 6. Season the chicken breasts (2) well on both sides with salt and pepper. Place skin-side down in a cold frying pan, then set the pan over a medium heat. Cook undisturbed for 6-8 minutes until the skin is deeply golden and crisp. Turn, add the butter (1 tbsp), 1 tbsp of oil, garlic (2 cloves) and thyme (2), and baste well. Transfer to the oven and cook for 7 minutes, or until the internal temperature reaches 74°C. Remove and then leave to rest.

Turn the grill to high. Add the corn (2) to a foil-lined tray and pop under the grill until lightly blackened all over. To a frying pan, add the butter (1 tbsp) jalapeño (1). Cut the corn kernels from the cobs, reserving a few larger pieces to use as garnish. Cook until softened, and then stir in the double cream (100 ml) and garlic granules (1/2 tsp). Simmer until thickened and then finish with the chopped coriander (15 g).

To serve, spoon the creamed corn onto plates as a base. Slice the chicken and arrange on top. Finish with a generous sprinkle of the garlic pangrattato and serve the slaw alongside.