Chicken and Caper Quenelles

Capers add their own unique flavour to food. I think of them as tasting a bit like seaweed but with a hint of earthiness. They have a sort of savoury piquancy that marries well with all sorts of other tastes.

These poached chicken quenelles are flavoured with capers, lemon rind and garlic, and enriched by a crème fraîche and egg yolk sauce with a slight bite of fresh chilli. They are irresistible. Serve with new potatoes and a green vegetable or salad.