Smoked garlic butter chicken Kiev

To make the Kievs, put the smoked garlic and chives into a bowl. Add the softened butter and a large pinch of smoked sea salt and mix to a smooth paste for piping in a piping bag. Place the chicken breasts on a sturdy chopping board and remove just one of the inner fillets to use later. Using a sharp filleting knife create a deep pocket for the garlic butter by slicing from the thick end of the breast well into it. Using a piping bag fill the pocket with the smoked garlic and chive butter. Cut the reserved inner fillet into four equal-sized pieces and use it to plug the holes.

Pre-heat the oven to 180°C/350°F/gas mark 4. In three separate dishes prepare the seasoned flour with smoked paprika, whisked whole eggs and panko breadcrumbs. Place the chicken breasts in the seasoned flour ensuring the breast is fully covered. Do the same with the egg and finally with the breadcrumbs; make sure there are no gaps in the crust. In a frying pan heat a generous amount of sunflower oil until very hot and pan-fry the Kievs for 90 seconds on each side to create a golden crust. Place onto a non-stick baking tray and bake in the oven for 15-20 minutes.

To make the slaw, drizzle the corn with the corn oil, season with a pinch of salt and freshly cracked black pepper and griddle on a high heat until the corn appears almost burnt. Slice the kernels from the cob and leave to cool. Finely slice the cabbage (if you have a mandoline use this to achieve consistency). Slice the spring onion, chop the parsley and peel and grate the carrot. Mix all the chopped vegetables and herbs together and add the cider vinegar. Finally add the mayonnaise and onion seeds, mix well and season to taste.

To serve, place the chicken Kievs straight from the oven on warmed plates, and add a good serving of slaw.