Step 1: Preheat Oven to 200C.

Step 2: Mix together the juices of the mustard apricots, 2 tablespoons Verjuice and a tablespoon of Extra Virgin Olive Oil to make a paste to brush over the chicken skin.

Step 3: Pan fry the chicken breast skin down with a little Extra Virgin Olive Oil and butter to colour the skin and then place in oven for 8 minutes (approximately). Take out of oven and drizzle with Verjuice and rest and allow to cool (don’t refrigerate).

Step 4: When cool, carve the chicken on a diagonal and toss with the mustard apricots, witlof, radiccio, rocket and basil.