Tony Sargeant cooked this chicken encroute for supper the other evening. It was served on a bed of the sweetest home grown tomatoes. The tomatoes were pan fried in a little Rape seed oil with a sprinkling of salt pepper sugar and a squeeze of lemon juice, then finished under a very hot grill to caramelize them slightly. The green leaves around the edge are Nasturtium as is the flower on top. The small green leaves sprinkled all over are Greek basil.