Fennel and Apple Slaw:
Place the stock, ginger and garlic in a deep frying pan over medium heat and bring to a simmer. Add the chicken and cook for 5 minutes each side. Remove the pan from the heat and allow the chicken to stand for 10 minutes. Remove the chicken from the stock, shred and toss with the sesame seeds and salt.
To make the fennel and apple slaw, combine the fennel, apple and mint. Divide between serving plates and top with the shredded chicken. Combine the buttermilk and lemon juice and spoon over the salad to serve.
From Fresh and Light by Donna Hay, HarperCollins 2014.
Jekka McVicar is a gardening legend in her native England, and she tells Lynne about her latest project, a herb garden for the RHS Chelsea Flower Show in London with a heartfelt purpose.