1. Toast the almonds in a dry pan until golden brown. Remove the pan immediately once done.

2. Wash, core and dice the peppers. Peel and coarsely chop the garlic. Purée all the ingredients – except the olive oil – in a food processor until well combined. Add olive oil and continue to blend until a fine paste forms.

3. Finely grate the cheese and stir into the mixture. Add salt, freshly ground black pepper and sugar to taste.

4. For the corn fed chicken breasts, season the chicken breasts with salt and pepper.

5. Preheat an oven-safe pan, adding rapeseed oil once the pan is hot.

6. Place the chicken breasts in the hot pan and sear, starting with the skin side down before turning the breast and searing the remaining sides.

7. Transfer the pan to a pre-heated oven and cook for a further 20 minutes at 160⁰C.

8. For the basmati rice cakes, combine all the ingredients, season with salt and divide into four equal portions.

9. Fry in a splash of rapeseed oil in an oven-safe pan.

10. Cook on the stove top for about two minutes before transferring the pan to the oven where the chicken is already cooking.

11. Allow the fritters to finish cooking in the oven.

12. For the pea purée, cook the peas in the chicken broth until tender and then purée.

13. Strain the purée through a sieve and bring to the boil a second time.

14. Combine the cornflour with a small amount of water and stir until a smooth paste forms.

15. Use this paste to thicken the pea purée.

16. Season to taste with black pepper and, if necessary, a pinch of salt and some sugar.