Best ever Caesar Salad!

1 local lemon

15 g organic parmesan cheese

1 anchovy fillet in oil

4 heaped tablespoons natural or greek yoghurt

½ teaspoon Dijon mustard

1 teaspoon Worcestershire sauce

a dash of white or red wine vinegar

some extra virgin olive oil

1 red onion or 1/4 spring onion bunch

½ a cauliflower

1 romaine or 2 baby cos lettuce (any of your fav lettuces will do!)

olive oil

1 sprig of fresh Butlers rosemary

2 x 120 g free-range chicken breasts or thighs

2 thick slices of Hogans Sourdough bread

2 x boiled and cooled free range eggs – optional

Smoked bacon strips – cooled – optional

Finely grate the lemon zest and Parmesan into a large bowl. Slice and add the anchovies, along with the yoghurt, mustard and Worcestershire sauce.
Squeeze in half the lemon juice, add 1 tablespoon of vinegar and 2 tablespoons of extra virgin olive oil and mix to make your dressing.

The salad making – Start by peeling and very finely slicing the onion, then stir it through the dressing.
Trim the cauliflower, then very finely slice it. Finely slice the lettuce by hand and pile both on top of the dressed onion, tossing together only moments before serving.

Transfer your hot fruit mixture into a 3 cup-capacity ovenproof dish, draining off some of the liquid. Sprinkle crumble mixture over the apples. Bake in the oven for 20-25 minutes or until golden and delicious. Serve warm with ice-cream or whipped cream. Enjoy!

Place some olive oil in a frying pan on a medium heat. Pick the rosemary leaves over the chicken and lightly season it on both sides, flattening it slightly with the heel of your hand. Cook for 4 minutes on each side, or until golden and cooked through.
Cube the bread and toast alongside the chicken, moving regularly until evenly golden and crispy.

Toss the salad together and season to perfection, slice up the chicken and serve with a sprinkling of croutons and add the egg and bacon if you like. Use the lemon wedges for squeezing over. It’s so good!