Make Mark David's delicious spicy corn-fed chicken with red pepper salsa

Slash the chicken breasts diagonally and rub with the spice mix and oregano

Corn-fed chicken breasts with red pepper salsa

Heat the butter and oil in a frying pan. Seal the chicken for one minute on each side.

This easy supper dish serves four. For recipe instructions, double click on photo at right.

Ingredients:

4 corn-fed chicken breasts

1 tablespoon Marks spice mix (see below)

Put the frying pan into the oven, or transfer into a roasting dish and cook for 20 minutes. Meanwhile, mix together all the salsa ingredients in a large bowl.

Olive oil and butter for frying

Juice ofone lemon

1 glass white wine

Large pinch dried oregano

Remove chicken from pan and keep warm. Add wine and lemon juice to juices in the pan and simmer for 30 seconds. Place chicken on a plate, pour over juices and serve with a nice big spoonful of salsa.

Seasoning

For the salsa

1 large red pepper, de-seeded and finely sliced

2 large tomatoes, diced small

2 spring onions, chopped

2 cloves garlic, finely chopped

1 tablespoon chopped fresh coriander

Splash white wine vinegar with 1 tablespoon olive oil

Large pinch white sugar

Seasoning

For Mark's special spice mix:

1 tablespoon each of cumin, coriander, black onion, cardamom pods, fennel in seed form

Dry fry 3 mins, crush in pestle and mortar, remove cardamom husks, keep forever in a kilner jar.

For further details on Mark David's cookery school, contact The Cooking Experience Ltd, The Chapel House, 9 High Street, Hadleigh, Suffolk, IP7 5AH. Tel: 1473 827568