For the chicken breast and herb crumb: 4x chicken breasts. Salt and pepper. Olive oil. 4 tbsp panko breadcrumbs. ½ a clove of grated garlic. Zest of ½ lemon. 1 tablespoon chopped parsley.
Pre-heat the oven to 175 deg celsius. Lightly coat the panko and garlic with olive oil, and place in the oven for 8-10 minutes or until golden brown. When cool stir in the parsley and lemon zest.
Season the chicken breasts with salt and pepper. Heat a frying pan with a little oil until smoking hot, and place the the breasts in skin side down. Turn the heat down to medium, when half cooked then add butter, thyme and garlic. When completely melted, turn the chicken breast over, and turn off the heat. And leave the chicken to finish cooking in the residual heat. Ensure core temperature is above 70 deg cel. Brush a little jus on the breast and top with a little crumb, and then cut the breast in half.
For the celeriac and potato mousseline: 200g celeriac- grated. 30g of finely chopped banana shallot. 1 clove of garlic. 130g of cooked potato. 100g double cream. 100g whole milk. Olive oil. Salt and pepper.
Heat a medium sized saucepan over a medium heat, add a splash of oil, followed by the shallot and garlic. Cook until tender, and then add the celeriac. Continue to cook until this celeriac has wilted a little, And then add the double cream and whole milk and a little seasoning. Cook until the celeriac is very soft, and then place this mix in a blender along with the cooked potato. Blend until smooth, check the seasoning.
For the cavolo nero: 200g cavalo nero. 25g unsalted butter. ½ clove finely slice garlic. Salt and pepper.
Remove the thick stalk from the cabbage and cut into one inch pieces. Steam or blanch for one minute drain and refresh in iced water, once cool dry thoroughly. Place the butter in a medium sized saucepan and put on a medium high heat, once the butter is melted add the garlic and cook until lightly golden. Add the cabbage to the pan with a little salt and pepper, and continue to cook for two or three minutes.
For the thyme jus: 500ml chicken stock. 1 shallot. 1 clove of garlic. 10 sprigs of lemon thyme. 100ml white wine.
In a medium size saucepan sweat the shallot and garlic in a little olive oil until tender. Then add the wine, and reduce this by 2/3. Add the stock and thyme, and reduce this by roughly ¾, and then strain.