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Crispy chicken thighs with avocado, chargrilled asparagus, chorizo and aioli
Fruit and vegetables
1 small dried red
chilli
2
garlic
cloves, crushed
1 bulb
garlic
½
lemon
, juice only
2
avocados
, peeled, halved, stone removed and cut into 2cm/1in slices
8 spears
asparagus
, trimmed, ends peeled
1 head of
dandelion
salad, trimmed and washed
Tins, packets and jars
1 tsp
Dijon mustard
50g/1¾oz
plain flour
Cooking ingredients
60g/2¼oz
sea salt
1 tbsp
vegetable oil
few
saffron
strands
150ml/5fl oz
rapeseed oil
150ml/5fl oz extra virgin
olive oil
salt and freshly ground
black pepper
50g/1¾oz panko
breadcrumbs
vegetable oil
for deep-frying
flaked
sea salt
splash
sherry vinegar
Dairy, eggs and chilled
2 free-range
egg yolks
1 free-range
egg
, beaten
Meat, fish and poultry
4 large
chicken thighs
, boneless, skin on
4 cooking
chorizo
sausages, skin removed
Other
100g/3½oz monk’s beard, stalks removed.
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