Ingredients:
2 rashers of smoked streaky bacon
olive oil
2 x 150 g skinless chicken breasts
2 tablespoons plain flour
1 large free-range eggs
150 g breadcrumbs (Panko if you can get them)
sunflower oil/vegetable oil

For the butter:
4 cloves of garlic
½ a bunch of fresh flat-leaf parsley (15g)
4 knobs of unsalted butter, (at room temperature)
1 pinch of cayenne pepper

For the broccoli mash:
400g Maris Piper potatoes
1/2 head of broccoli
1 knob of unsalted butter

Method:
Ok this is a blatant pinch from Jamie Oliver sure he didn’t invent the Kiev but that cheeky little cockney sure can bread a bird so we will go with his method.

1. Make the butter – If you want to use bacon in your butter chop it into small bits and fry till quite crisp, crush or finely chop the garlic and parsley and mix with the softened butter and bacon – fashion into sausage and roll into a bit of clingfilm (put in the fridge to rest)

2. Peel the potatoes and put them in a pan of cold water – put on the heat and bring them up to the boil, chop the florets (the dark green leafy bits off the top of the broccoli you fool) then chop up the stalk into one inch-ish pieces and add to the potato water (keep boiling) when the water is boiling they will need about 10 mins, add the florets for the last 6 mins ish. Drain the potatoes and broccoli and leave in pot to steam.

3. Get your oven on to 180c. Trim the chicken breasts if there is any yuk bits, then carefully cut a slit length-ways down the long side so you can stuff it like an envelope. Take your chilled butter sausage out the fridge (yikes). Unwrap and cut pound coin sized slices off and stuff generously into the slit and squeeze down then breast to close the gap (wow this whole step is PG 😳)

4. The next step is called pane or panne I don’t know how to spell it – basically it means ‘breadcrumb’ fancy or what. This is how it’s done. Get three plates (with rims or edges) first plate put the flour with salt and pepper, next plate out beaten egg, final plate out the breadcrumbs. (The Panko ones come in a box from supermarket blue dragon do them – they are extra crispy) otherwise you can crumble/blitz your own)

5. Get a large deep frying pan on the heat with approx 2cm of oil in to heat up. Take each stuffed chicken breast and thoroughly coat in flour then egg then breadcrumbs one plate at a time. When they have been in all three get them in the oil. The deep oil will help to seal them. Give them about 2 mins then flip over – they should get golden on all sides.

6. Once browned and sealed, remove the chicken breasts and put on an oven tray bake in the oven for about 10 mins.

7. Whilst they are baking add a good knob of butter and salt and pepper to the potatoes and broccoli and mash all together. Mmmmmm.

8. Plate the mash and remove kiev from the oven and set on top, if some of the butter has leaked out just pour it on the top. George Foreman would be mad but bugger him his grill didn’t last the distance.

Kiev was marks and spencers first ready made meal in 1979 so with this recipe it’s like it’s 1978. Convenience bitches.

Hold up.

Leftover Tattie Scones

Likely you will have some leftover mash (well maybe you will chubs). If so.. Don’t fret. This can be turned into a tasty snack. Homemade potato scones.

Left over mash = 250g
Flour = 65g
Melted butter = 25g (if needed)

1 Put mash into a bowl, sieve in the flour and squish and knead together to make a dough (you might need the butter to combine it) add flavourings if you like eg big handful if cheese, chives, spring onions etc. Roll out with a rolling pin flat – 0.5cm if you can get it that thin you will need to sprinkle flour into worktop to stop it sticking.

2. Use a bowl to cut a circle then cut into four quarters. Use a palet knife or a knife to get off the worktop and fry in a frying pan on both sides till brown.

Eat.

(You can keep uncooked ones in the fridge for a couple days and fry at breakfast) they go a bit grey but are fine get over it.