The famous TV chef says eating right is the key to Staffordshire Ironman triathlon success – as he prepares for his participation for the big event he and his coaching team suggest starting the day with this juice, full of green, leafy vegetables.
1 tbsp olive oil
4 chicken breasts
Sea salt, freshly ground black pepper
10 anchovy fillets
½lb green beans, trimmed, blanched
½lb yellow beans, trimmed, blanched
¼ red and yellow peppers, cut in strips
3 red and yellow teardrop tomatoes, sliced in half
½ cup Niçoise olives
Sprigs of parsley
for the tapenade
1½ garlic cloves
½ tsp rosemary
Extra virgin olive oil, to cover
4oz sun-dried tomatoes (chopped)
4oz Kalamata olives (rough chopped)
for the Potato confit
1lb new potatoes
Oil to cover
1 garlic clove, crushed
Small bunch thyme
Preheat oven to 180C/350F/Gas 4. Heat olive oil in a large frying pan. Season the chicken breast with salt and pepper. Place the chicken breasts skin side down for 8-10 minutes.
When the skin is crispy, flip the chicken and cook for another 8-10 minutes. Place in the oven for 10-15 minutes depending on the size of the chicken breast. Cook until the juices run clear. Rest for 8 minutes, then slice on an angle.
Bring enough water to cover the eggs to a boil. Place the eggs in the boiling water for 6½ minutes. Shock the eggs in an ice bath for 10 minutes.
Peel and cut off the tip of the egg. Season with salt and pepper.
Make the tapenade. In a food processor, purée the anchovies, garlic and rosemary together with a small amount of olive oil to form a smooth paste.
Combine this with the sun-dried tomatoes and olives in a small pan. Cover with olive oil and slowly bring up to temperature. The mixture should not simmer, but should be hot. Once hot, remove from heat and transfer to a container to cool down.
Place the potatoes in a small pan. Cover with oil. Add the thyme and garlic. Cook gently until fork tender.
Strain potatoes and cool on a baking tray. Slice the potatoes in half.
Toss all the ingredients except the chicken, egg and tapenade in a splash of vinaigrette. Season.
Fan the chicken on the plate and place all the other ingredients around the chicken. Garnish with the tapenade, and serve.
Information about how to join and support Gordon Ramsay’s Ironman Staffordshire Team here
General Information about Ironman Staffordshire here
Thank you to Gordon Ramsay, the Gordon Ramsay Foundation and to the Telegraph for recipes and images