i'm going to be doing a chicken brunch which is slightly different we're going to utilize some things like chicken mini fillets chicken livers and some chicken thigh mate we're actually going to roll our mini fillets in um some flattened we're going to roll out some bread and wrap so it's almost like a sausage roll we're going to pan fry that in some local butter we'll put that in the oven we're going to add some sort of livers to the mix as well um we're gonna cook them in flour and black pepper and give a little sort of crispy coating to the outside of it but lovely and succulent the inside it's quite a rustic looking dish got a little thigh meat uh ball like a risotto ball almost that we're going to add to it as well so that along with a tomato chutney and a poached egg we're going to garnish it with and finish it with and it's assuming that the consumers really that you know with a little bit of a few different touches you can have something that's really quite spectacular