Chicken Kyiv, · 2 kyivs

Mash 30 g unsalted butter, softened with ½ small shallots, 15 g garlic (about 3 large cloves), 5 ml capers, 1 fillet anchovy fillet in oil, 10 g mixed soft herbs (parsley, dill, chives, basil or tarragon) and ¼ green chillis until evenly mixed.

Spoon it onto baking paper and roll into a thin log no wider than 1 cm (⅜ in). Wrap and freeze for 30 min.

Lay 2 skinless chicken breasts between two sheets of baking paper and bash only the thick ends with a rolling pin until each breast is an even thickness from end to end.

Push a thin, sharp knife lengthwise into the thick end of each breast to cut a long, narrow pocket down the centre, without breaking through the sides.

Cut the frozen butter into two pieces a little shorter than the pockets. Push one deep into each pocket and press the chicken closed over the opening.

Set out three shallow dishes: 60 g plain flour seasoned with salt and black pepper, for the flour, 3 medium eggs beaten with pinch of salt, for the eggs, and 80 g panko breadcrumbs.

Roll each breast in the flour and shake off the excess, dip it in egg and let the excess drip away, then press it into the crumbs until evenly coated.

Dip each breast into the egg once more and coat it again in crumbs, pressing well, especially around the ends. This second layer is what keeps the butter in.

Pour 1 l vegetable oil, for shallow frying (2 cm deep) into a large frying pan to about 2 cm (¾ in) deep and heat over medium-high.

Lay the kyivs in the oil and fry 4 min to 5 min on each side, turning the heat down if they brown too fast.

Drain briefly on kitchen paper, sprinkle with sea salt flakes and serve straight away. If they have to wait, keep them on a wire rack so the bottoms stay crisp.