Chicken Kyiv

Step 1: Mash 3 ½ oz unsalted butter with 2 cloves garlic, 1 tbsp fresh dill, 1 tbsp parsley, 1 tsp lemon juice and ¼ tsp salt. Shape into 4 small fingers on baking paper and freeze for at least 1 hour until hard.

Step 2: Lay each 4 skinless chicken breasts breast between cling film and pound to an even 5 mm, keeping it in one piece without holes. Season with 1 tsp salt and ½ tsp black pepper. Wash your hands, board and mallet after handling raw chicken.

Step 3: Put a frozen butter finger in the middle of each breast, fold in the sides and roll up tightly into a parcel, enclosing the butter completely.

Step 4: Dip each parcel in 2 ⅛ oz plain flour, then 3 eggs, then 7 oz fine dry breadcrumbs. Repeat the egg and crumbs for a second coat, pressing the ends well. Chill for 30 minutes so the coating sets.

Step 5: Heat the oven to 375°F (350°F fan). Heat 6 ¼ cups vegetable oil for deep-frying in a deep heavy pan, no more than a third full, to 350°F. Fry 2 parcels at a time for 4–5 minutes, turning gently, until deep golden. Lower them in with a slotted spoon, never leave the oil unattended, and keep a lid nearby.

Step 6: Transfer to a rack on a tray and bake for 12–15 minutes until the centre reaches 165°F. Rest for 3 minutes. A common mistake is serving it at once; the butter inside is extremely hot, so warn diners when cutting.