- 4 free-range chicken-breast fillets
- 1 star anise
- 1 shaving lemon peel
- 1 large sprig fresh thyme
- 6 peppercorns
- 3 T olive oil
- Juice of 1 lime
- Maldon salt, to taste
- 3 ripe peaches, for serving
- 120 g sweet-and-tangy salad leaves
- For the coconut-and-lime lace pancakes:
- 140 g cake flour
- 1 cup coconut milk
- 1 t baking powder
- 1 free-range egg
- A pinch of salt
- Zest of 2 limes
Place the chicken-breast fillets in a saucepan along with the star anise, lemon peel, thyme and peppercorns. Add water to cover and bring to the boil.
Cover and remove from the heat. Allow the chicken to cool in the water, then remove it from the poaching liquid and shred.
Dress with the olive oil and lime juice and season with salt. Serve in coconut-andlime lace pancakes with slices of fresh peach and a handful of sweet-and-tangy leaves.
To make the coconut-and-lime lace pancakes: Combine the flour, coconut milk, baking powder, egg, salt and lime zest. Mix well, then set aside to rest for a few minutes.
Pour the mixture into a squeeze bottle and pipe a pattern in a hot, nonstick pan. Cook until golden, and repeat until the batter is finished.