Give Me Five: Spring chicken

My maternal grandfather was very like me in that he craved the arrival of spring. He adored everything about Christmas and looked forward to it from September. Then the January blues hit hard as twinkling lights were stored away in the attic and rum butter was no longer spread on toast for breakfast.

I’m the same. I dread that limbo between bright red holly berries and brave solitary snow drops.

Even in his nineties he used to plant hyacinth bulbs in baskets and keep them under his bed. He checked on them daily as any shoot of green would let him know that spring’s unstoppable force was well on the way and the circle of life was in full flow. He would then finally announce, with hands splayed and his eyes bright with delight, that spring had sprung.

I like to usher in spring my own way. I too look to nature, particularly to green vegetables and all things light and nourishing. After winter’s heavy comfort food, we need to rejuvenate and reboot our appetites with fresh flavours such as mint and citrus.

Miraculously, despite incredible neglect, my mint plants are thriving. They amaze me every year. I’d left them outside in clay pots, watched as they became sparse twigs covered in snow, and now they are sprouting green and smell sweetly of spearmint. I’m plucking off leaves and adding them to everything.

This week’s recipe, spring chicken, represents all that is good about spring. Sweet peas, fresh mint and the lightness of chicken with a crispy Parmesan topping. Like a warm salad, it’s easing us out of the darker months and introducing a lighter style of eating.

Some foods are better off purchased frozen, like peas. The sugar in just picked peas converts to starch quickly, making them tough and they loose their sweetness. So unless you have access to incredibly fresh garden peas, opt for frozen as these are usually processed within hours of being picked. Peas are a great source of vitamin K and manganese, as well as having relatively high levels of protein. That protein boost means they’ll be more filling than other vegetables.

Topping this mint-flecked concoction with chicken makes it even more nourishing. I love this method of cooking chicken. Simply flatten the chicken breast with your palm on the chopping board then slice horizontally.

The flavour from the Parmesan is nutty and salty, giving the otherwise bland chicken a real flavour boost with a crunchy topping. You can use any nutty hard cheese like Gran padano, or Irish produced mature Coolea.

Watercress, a few rocket leaves or some thinly sliced radish can be folded through the peas.

This nutritious and delicious dinner can be served in well under 15 minutes, giving you more time to enjoy the welcome stretch in the evenings (the clocks go forward on Sunday) and celebrate all that is good about spring, now that it has finally sprung.

Spring chicken Serves 4

The five ingredients

4 x chicken breasts

300g Parmesan cheese, finely grated

500g frozen peas

4 spring onions, finely sliced

15g fresh mint leaves, torn

From the pantry:

Freshly ground black pepper

1 tablespoon unsalted butter

1 tablespoon extra-virgin olive oil

Method

Halve each chicken breast horizontally, this way it’ll cook faster. Preheat the grill to high. Line a tray with foil and brush lightly with olive oil. Place the eight flat pieces of chicken on the foil and grill for five to six minutes, until it is opaque. Turn over and top generously with the grated Parmesan. Grill for a further five to six minutes, until the chicken is fully cooked and the Parmesan bubbling and golden. Keep warm.

Meanwhile in a large saucepan of boiling water, cook the peas until they are just tender, about three minutes. Drain.

In the same saucepan, melt the butter. Add the onions and a pinch of salt, cover and cook over moderately low heat for five minutes, stirring occasionally, until softened. Stir in the peas, cover and cook until heated through; one minute.

To serve, stir the torn mint leaves through the peas, season with salt and pepper to taste. Divide the peas among four bowls or plates.

Leave the chicken pieces whole or slice thickly at an angle and place on top of the peas. Serve immediately.