Chorizo, Paprika and Panko Crumb:
Roast half a chorizo sausage in the oven at 180°C until it starts to crisp, leave to cool (make sure to keep excess fat for later use).
Afterwards, blend until you have a crumb-like texture. Add into a bowl with panko bread crumbs and a teaspoon of smoked paprika. Season the chicken breast with salt and pepper then place in flour, then put into the egg wash followed by the chorizo, paprika and panko crumb mix. Shallow fry for a minute until golden brown and finish in the oven - 8 minutes at 180°C.
Pea Puree:
Boil garden peas with milk, garlic and rosemary until it comes up to the boil. Add peas into a blender adding a bit of the excess milk as needed for the required consistency. Blend for 6 minutes until peas have completely broken down and completely smooth and then pass through a fine sieve.
Parmesan and Potato gnocchi:
Pierce potato all over, drizzle over olive oil, season and bake in the oven on 180°C for 45 minutes until cooked. Once cool enough to handle, remove skin, put the potato into a potato ricer. Make a well using the potato putting the one whole egg in the middle and work it into the potato, add sieved flour and fold it until it comes together. Add Parmesan, season and mix all in. On kitchen top, sprinkle some flour and roll gnocchi into a sausage-like shape and cut into small rectangles. Place into salted boiling water, once the gnocchi start to float to the top, they're done. Add to a hot pan with unsalted butter to get a nice colour and crispy texture.
Garnish:
Sautéed spinach and broccoli, watercress, chorizo oil
Plating:
Using a squeezable bottle, make a couple of swipes of the pea puree around the plate. Layer the gnocchi, spinach and broccoli in the centre. Slice the chicken breast and place on top of the gnocchi with a bit of the chorizo crumb, drizzle chorizo oil around the plate and finish with watercress.