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Salt crust chicken with peas, broad beans and mousseron mushrooms

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For the salt crust

  • 250g/9oz coarse sea salt
  • 4 tbsp chopped thyme
  • 2 tbsp chopped rosemary
  • 2 free-range eggs
  • 50ml/2fl oz cold water
  • 200g/7oz pasta type '00' flour, plus extra for dusting (available from most supermarkets and delicatessens)

For the chicken

For the pea, broad bean and mushroom sauce