Theo Randall’s recipes for asparagus and rice frittata, and poached chicken salad with anchovy croutons

Chef Theo Randall has shared two recipes: an unusual asparagus and rice frittata and a poached chicken salad with anchovy croutons. The frittata is described as a risotto-based dish that is easy to prepare, suitable for lunch or picnics. The chicken salad is highlighted as a popular item at Randall's restaurant, especially when served on the terrace, due to its delicious combination of soft chicken, crisp leaves, and anchovy croutons. These recipes offer both a unique take on a classic and a proven crowd-pleaser.