Acacia Honey Glazed Cornfed Chicken Breast, with Tomato, Artichoke and Watercress

For the Artichoke

1. Cut off the stalk, pull off the hard outer leaves and trim off the top of the leaves with scissors.
2. Shorten them neatly and evenly, cutting off the top two-thirds of their height.
3. Wash, tie with string around the largest circumference, place a slice of lemon under string, on the base.
4. Place base downwards in a pan of boiling salted water, (with a tbsp of flour mixed with cold water whisked in).
5. Cook, keeping the water boiling, until done, the bottom will give slightly when done.
6. Remove and place in iced water to cool.
7. Keep liquor to one side.
8. Remove all outer leaves, until you reach the centre. Remove centre of artichoke to reveal the heart, trim base with a knife, place in cooled cooking liquor until required.

For the Chicken

1. Heat a frying pan until hot, then add the olive oil and chicken breast, skin side down and sear for 6-7 minutes.
2. Turn the breast over, and cook for a further 2-3 minutes.
3. Turn back onto the skin side, then pour over the honey and caramelise.
4. When the chicken is fully cooked remove and place to one side.
5. In a bowl, combine the beef tomatoes, artichoke, cucumber, shallots, garlic, chives, chervil, sherry vinegar, mustard and yoghurt. Season accordingly.
6. Place mix in centre of serving plate, slice chicken at an angle of 45 degrees, fan slices on top of mix.
7. Garnish with watercress, and serve.