Rosemary Shrager’s Happy Plate recipe:
Oat coated chicken breast with green lentils and roasted red onion

Oat coated chicken

1. Cut the breasts horizontally flat into 2, so you end up with 4 thin pieces.
2. Put the whisked eggs into a dish and coat the chicken in the egg, now put into the oats to coat.
3. In a large frying pan, add the oil and heat up to medium heat. Now add the chicken and cook for approx. 3 mins, turning them over so they should be golden brown, continue cooking for a couple of minutes. Add the butter and garlic, and baste well.
4. Remove and allow to rest for a couple of minutes.

Lentils and roasted red onion

1. Preheat oven to 200c /gas mark 6.
2. For the vegetables, place the red onions, crushed garlic and tomatoes into a roasting tray, drizzle with the olive oil and season with a good pinch of sea salt and cracked black pepper and toss well.
3. Place into the preheated oven for around 35 minutes, or until soft, golden brown and cooked through. Taste for seasoning and place to one side until later.
4. For the lentils, heat a little oil in a medium sized saucepan then add the garlic and thyme. Gently sweat over a medium heat for 30 seconds, discard any liquid from the tinned lentils, then add the drained lentils to the pan.
5. Now heat for 5 minutes or until the garlic infuses.
6. Warm the vegetables back though the oven for a couple of minutes and add to the lentils, checking for seasoning. Fold in the chopped parsley.
7. To serve place a spoonful of the lentils into a warm bowl and top with your seared chicken.