• In a large bowl mix together the eggs, cream, mustard, salt, pepper and garlic.
• Put the chicken pieces in the mixture and coat well.
• Put the bread crumbs in a supermarket bag
• Add the chicken pieces, well coated in flavoured egg mixture, 2 at a time to the supermarket bag and toss until the chicken is well coated with crumb.
• Place on a well oiled oven tray into a 190 C oven for 45 mins. Turn once.

• In a BIG bowl, mix together the sour cream, oil, sugar, mustard powder and cider vinegar .
• . Chop the onion very finely and add to this mixture.
• Add salt and pepper to this mixture and set aside.
• Slice the cabbage as thinly as you possibly can
• Peel and grate the carrot,
• grate the apple and slice the pepper thinly
• Throw all vegetable matter into the bowl
• Toss with the dressing.
• Cover and let stand for at least an hour.
• Toss again and serve

Base

• Put the roasted hazelnuts in a food processor and blitz until fine crumbs
• sift in the flour and cocoa.
• In a separate bowl, mix the egg yolks and sugars.
• Slowly fold into the dry mix in.
• Add the melted butter
• press into a tart tin with a removable base.
• Fan-bake at 200C for 20minutes.
• Base should be soft but cooked.

Mint Ganache

• ! bring 1 cup of cream to the boil then pour over the white chocolate in a bowl. Slowly stir until chocolate is melted, add 1 tbsp. of butter and the mint essence, add a few drops of food colouring to desired green colour pour into the cooled tart base, refrigerate for an hour. !Ganache Bring the last cup of cream to the boil, pour over the dark chocolate stirring until melted. Add 3 tbsp. of butter and melt together. Pour over top of the set white choc ganache, chill for another hour or until set. Slice just before serving. 

• Preheat the oven to 200° C
• Heat oil in a large frying pan, cook chicken, both sides until btowned.
• Place chicken, in single layer, in baking dish.
• Roast chicken, uncovered, in oven, about 25 minutes or until cooked through.
• Meanwhile, heat same frying pan, cook onion and garlic, stirring, until onion softens.
• Add sugar and sauces, cook, stirring, 3 minutes.
• Return chicken to pan with coriander; then turn chicken to coat in mixture.