Sunday Delights: Thomasina Miers' Aromatic Chicken One-Pot and Salted Caramel Banana Cake
As wild garlic season returns, it's the perfect time to indulge in comforting, flavour-packed dishes. Thomasina Miers, the acclaimed chef, shares two exquisite recipes that blend traditional techniques with innovative twists. First, a chicken pot-au-feu enriched with ancho chillies and topped with a vibrant wild garlic pesto. Second, a decadent yet wholesome salted caramel banana cake with a crunchy sesame topping. These dishes are designed for a leisurely Sunday, offering depth and warmth in every bite.
Chicken Pot-au-Feu with Wild Garlic Pesto
This one-pot wonder is a near-perfect method for cooking a whole chicken, infusing it with aromatic vegetables and herbs. The ancho chilli adds sweet, earthy notes, while the wild garlic pesto brings a fresh, zesty finish. If wild garlic is unavailable, parsley with a garlic clove makes a fine substitute. The pesto also excels on jacket potatoes, pasta, or toasted sandwiches, but it truly shines when stirred into the rich chicken juices.
Preparation: 10 minutes | Cooking: 2 hours | Serves: 4-5
Ingredients
- 1 tbsp olive oil
- 150g smoky bacon lardons
- 1 medium chicken (about 1¾kg)
- 1 head garlic
- 4 banana shallots, peeled and halved
- 4 celery stalks, washed and trimmed
- 2 heads fennel, chopped into large chunks
- 2-3 rosemary sprigs
- 2 bay leaves
- Salt
- 1 tbsp fennel seeds
- 1 tsp black peppercorns
- 1 tsp ancho chilli flakes (optional)
- 500g new potatoes, halved
- 180ml white wine
For the Pesto
- 50g pine nuts
- 40g wild garlic
- 30g parsley
- 1 tsp salt
- 150ml olive oil
Method
- Preheat the oven to 190C (170C fan)/375F/gas 5. Heat the oil in a large casserole over medium-high heat. Sauté the lardons for 5-6 minutes until golden, then transfer to a plate.
- In the same pan, brown the chicken in the bacon fat, turning with wooden spoons to ensure even colouring. Once browned, transfer to another plate.
- Break open the garlic head, bash the cloves to remove skins, and discard the papery bits. Add shallots, celery, fennel, and garlic to the casserole with fresh herbs, season generously with salt, and sauté for 8-10 minutes on medium heat.
- Lightly crush fennel seeds and peppercorns, stir into the vegetables, add ancho flakes if using, and let caramelise lightly until glossy and golden.
- Return lardons and chicken to the pan, add halved potatoes, pour in wine and 300ml water, and bring to a simmer. Cover with a lid and cook in the oven for about 90 minutes until chicken is tender and falling off the bone.
- For the pesto, blitz all ingredients in a blender until green and vibrant. Serve the chicken drizzled with pesto.
Salted Caramel, Chocolate, and Banana Cake with Crunchy Sesame Topping
This rich, fudgy cake balances decadence with wholesomeness, featuring a dark caramel enhanced by ancho chillies for a subtle heat. Perfect with Greek yoghurt, it can be elevated with a burnt caramel buttercream for extra indulgence. The sesame topping adds a tantalising crunch that contrasts beautifully with the moist banana base.
Preparation: 15 minutes | Cooking: 1 hour 20 minutes | Serves: 6-8
Ingredients
- 270g golden caster sugar
- 180g room-temperature unsalted butter, cubed
- 480g ripe bananas, peeled and sliced
- 1 tsp vanilla essence
- 2 large eggs, beaten
- 290g flour (mix of white and wholemeal spelt)
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 90g dark chocolate, roughly chopped
- Greek yoghurt or cream, to serve
For the Topping
- 2 tbsp sesame seeds
- 3 tbsp demerara sugar
- 1 tsp ancho chilli flakes (optional)
- ½ tsp salt
- ½ tsp ground cinnamon
Method
- Start by making the caramel. In a light-coloured stainless-steel pan, combine sugar and 3 tbsp water over medium-high heat, stirring until dissolved. Cook until caramel turns deep dark, then remove from heat and whisk in butter. Keep warm on low heat.
- Blitz bananas in a food processor, add warm caramel, blitz again, and pour into a large bowl. Preheat oven to 200C (180C fan)/390F/gas 6 and line a 24cm cake tin with greaseproof paper.
- Add vanilla essence to the banana mixture, then slowly beat in eggs one at a time.
- For the topping, lightly toast sesame seeds in a frying pan, then tip into a mortar and bash lightly. Mix with demerara sugar, ancho flakes if using, salt, and cinnamon.
- Sift flour, baking powder, bicarb, and salt into a separate bowl. Make a well in the banana batter, add flour mix, and whisk to combine. Stir in chopped chocolate.
- Pour batter into the lined tin, sprinkle with sesame topping, and bake for 35-45 minutes until a skewer inserted comes out clean. Cool in tin for 10-15 minutes before serving with yoghurt or cream.
These recipes showcase Thomasina Miers' expertise in creating dishes that are both comforting and adventurous, ideal for celebrating the flavours of the season. Whether you're a seasoned cook or a beginner, these steps ensure delicious results every time.
