Masterstock-poached Chicken, with Smashed Sweet Potato & Kale

It was a very small chook, but trying to get through half was a bit overly ambitious! Luckily EM helped me with mine.

Next time I’m going to pat down the skin with paper before frying to get the skin even crispier.

The satsumaimo were boiled then fried and mashed up a bit in olive oil, sage and milk. Kale was quickly wilted in olive oil – and of course it was straight from the balcony!