For the carrot purée: put the carrots and butter in a small pot and cover with water. Season with sea salt. Bring to the boil and simmer until soft. Strain the liquid and reserve. Place the carrots in a food processor and blend. Add enough of the cooking liquor to make a smooth purée. Pass through a fine sieve.

For the pickled garlic: lightly salt the seed heads and leave them in the fridge overnight. In a small pot, bring the vinegar and sugar to the boil. Remove from the heat and allow to cool. Wash the salt off the seed heads and place in the vinegar. Allow to macerate overnight.

For the chicken: heat a large griddle pan until it is smoking hot. Lightly oil and season the chicken. Place the chicken breast skin side down on the griddle pan. If you want to do a crossed pattern, turn the chicken 90 degrees once it has taken some colour. Char the breast evenly on skin and flesh sides. When you’re happy with the colour on the chicken, place it in an oven heated to 180 degrees/gas 4, for eight minutes.

Wilt the baby gem on the griddle pan while the chicken is cooking in the oven.

To serve: place some purée on the base of the plate. Lay two pieces of wilted Baby Gem over the purée. Carve the chicken in two and arrange around the lettuce. Scatter each dish with some pickled ramsons and finish with a drizzle of apple syrup.

Photographs: Julia Dunin You'll find another recipe from JP McMahon, for grilled lamb rump, asparagus, peas and goat's curd at irishtimes.com/food