• Whisk the sugar, salt and water together in a bowl until dissolved. Put the chicken breasts in, so they are submerged. Leave in the fridge for 20 minutes.
• After twenty minutes remove the breasts and wash thoroughly in cold water. Pat dry with a tea towel and keep in the fridge until needed.
• Wash the artichokes well and slice 200g thinly on a mandolin, deep fry at 130°C until light golden brown, drain on kitchen paper and season with sea salt and malt powder. Set aside.
• Take 500g of the artichokes and chop finely, sweat in 50g of the butter until soft, add a couple of spoons of water, purée in a blender and season with sea salt and malt powder.
• Peel the last 200g of the artichokes and cut into rough cubes, par-cook gently in salted water for 5 minutes, drain in a colander and leave to cool and evaporate excess water.
• Remove the chicken from the fridge, and leave for 10 minutes to come to temperature, fry skin side down with sunflower oil in a hot pan for 2 minutes, turn over for 30 seconds.
• Place back on the skin side and put into the oven at 150°C for 12 minutes.
• Cut the bacon into fine lardons and fry in 50g butter until crisp, add the onions then the cooked artichokes and chestnuts.
• When they are all golden, add the red wine, reduce to nothing, then add the chicken stock and reduce to a sauce like consistency.
• Ensure all ingredients are warm and seasoned. Place the purée on the plate, carve the chicken breast down the centre and place on top, spoon over the stew, and add the artichoke crisps. Garnish with watercress leaves.

"There are so many farmers producing wonderful food with respect and sympathy for the animals they farm - so why source from anyone else?" Paul Foster, Tuddenham Mill restaurant