By MasterChef: The Professionals 2013 winner Steven Edwards

“I applaud Horder Healthcares' philosophy of creating fresh food and appealing dishes to improve the wellbeing of patients and speed up their recovery. To reflect this, my signature dish combines lean tender chicken with a tasty marinade accompanied with the different textures of both the puree and crunchy chickpeas.

I trust you’ll enjoy it”

1. Cure chicken breast and thighs in the sugar & salt for 5 hours

2. Wash off and pat dry

3. Mix the marinade and cover the chicken breasts and thighs – marinade for 12 hours (overnight)

4. Remove the chicken from the marinade (save the marinade for the sauce)

5. Mix the chopped tomatoes with the left over marinade and heat up gently

6. Chargrill the chicken breast and thighs before placing on a tray to go in the oven

7. Cover with the sauce, and then tin foil and cook at 120c for 30 minutes

8. While the chicken is cooking blitz the puree ingredients

9. Drain off the chickpeas (crispy) & pat dry

10. Fry at 180c for 4 minutes until crispy

11. Mix with the spice mix

12. Plate up by spreading puree, place chicken breast, sprinkle over the crispy chickpeas, drizzle the yoghurt & finish with a bit of fresh coriander. Serve with half a lime.