I like to serve the anchovy walnut cream as a dipping sauce on an antipasto platter, and it also goes beautifully with beef and lamb. Use good quality New Zealand walnuts for the best flavour.
4 skin-on chicken breasts
sea salt and ground pepper
1 lemon, thinly sliced
8 slices pancetta
2 bunches asparagus, blanched
Anchovy walnut cream
½ cup purchased mayonnaise
4 anchovies, chopped
1 clove garlic, crushed
¼ cup walnuts pieces, roasted
1 teaspoon finely grated orange zest
2 tablespoons orange juice
Preheat the oven to 200°C fan bake.
Rub the chicken with olive oil and season well. Place on a lightly greased oven tray and put two slices of lemon on each breast.
Roast for 25-30 minutes or until cooked through, adding the pancetta for the last few minutes to cook until crisp. Rest the chicken for 5 minutes.
Anchovy cream: Place all the ingredients in a food processor and process until smooth. Season.
To serve: Divide the anchovy cream between plates and arrange the asparagus over the top. Slice the chicken and place alongside then crumble over the pancetta. Drizzle over any resting juices.