Theo Randall’s recipes for asparagus and rice frittata, and poached chicken salad with anchovy croutons

Guardian Magazine

Theo Randall’s recipes for asparagus and rice frittata, and poached chicken salad with anchovy croutons

An unusual frittata with a risotto base, and a simple but delicious salad combination that’s sure to be a big hit I love this salad – the combination of soft, juicy chicken, crisp leaves and anchovy croutons is so delicious. We serve it on the terrace at my restaurant and, when the sun is shining, it is the biggest seller by a country mile. But, first, an unusual frittata, which is essentially a risotto base with asparagus: it’s not difficult to make and is perfect for lunch, and even better as part of a picnic. Continue reading...

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