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Sophie Michell’s Summery Apple and Pear Treats
Sophie Michell shows us how to make Sourdough crostini with roast chicken, apple, pear and celery salad

In this video, Sophie Michell shows us just how easy it is to make a light, summery treat using delicious South African fruit. Her Sourdough crostini, using South African apples and pears combine fruity flavours with the spicy mayonnaise on the crostini and is ideal for a light lunch or for canapés at a dinner party. The rustic treat is easy to prepare in advance meaning you can enjoy spending time with your guests rather than being stuck in the kitchen.

This combined with the fact that all South African fruit is completely ethically and environmentally produced, makes this recipe the perfect answer to any summer menu. So watch this video to find out how it’s done.

Sourdough crostini with roast chicken

Sourdough crostini with roast chicken

"This is a great starter, light lunch or nibbles to serve with drinks. The crisp salad, roast chicken and delicately spiced mayonnaise looks and tastes great." Sophie Michell, TV chef and author

Watch the following video to see Sophie go through this delicious recipe step by step.



2 chicken breasts (skin on)
½ crisp apple
½ ripe pear
1 stick of celery
A squeeze of lemon juice
8 slices of sourdough bread
2 tbsp good quality mayonnaise (or homemade is even better)
1 tsp good quality and fresh Garam Masala
Sea salt and pepper


  • Firstly pre-heat the oven to 200C/375F.
  • Then place the chicken breasts on a baking sheet, drizzle with a little oil and season well.
  • Place in the oven and cook for approximately 15 minutes or until fully cooked throughout.
  • Then prepare the salad; de-core the apples and pears, then dice and mix with the lemon juice. The lemon is there to stop the fruit from discolouring, not for flavour, so not too much.
  • Finely slice the celery on a diagonal and mix with the fruit.
  • Take the bread and toast, and then cool.
  • Mix the mayonnaise and the spices together.
  • When the chicken is cooked and cooled, slice and set aside (you can remove the skin if you want the dish to be lower in fat).
  • Spread a little of the mayonnaise on each slice of bread and top with the chicken and then salad.
  • Finish by drizzling with a little more of the mayonnaise.

Serve 2 slices each with some green salad for a lunch and cut each slice into two or three for a nibble!

Serves 4 as a light lunch or 8 as
a pre-dinner with drinks snack

For more information visit www.beautifulcountrybeautifulfruit.co.uk

Email Hub-UK : info@hub-uk.com