Poachers Smoked Chicken with Cos Lettuce, Pea & Fresh Mint

Cook the potatoes for 15 mins or until ready. Drain and transfer to a bowl and toss with a drizzle of olive oil and lemon juice. Sliced the smoked chicken warm in a pan for a few minutes with a little olive oil and remove. Next, heat a tablespoon of olive oil and fry the lettuce, cut side down until it just colours. Set aside.  Add shallots and fry for three minutes. Add peas, mint and stock. Simmer for 3 minutes. Add creme fraiche and lettuce for a minute or two.

Serve with a glass of Poachers Riesling.