Chicken Caesar Salad

Peel the garlic and pop into foil with a drizzle of oil and scrunch to enclose it. Tear the ciabatta into roughly 2cm chunks and pop on a baking tray. Drizzle with oil and season with salt and pepper. Bake the ciabatta and the garlic on the middle shelf of your oven until golden, 8-10 mins.Once the croutons are golden, remove from your oven and set aside. Keep the roasted garlic in the oven until soft, 3-5 more mins.

Meanwhile, heat a large frying pan with a drizzle of oil over medium high heat. Once hot, add the chicken, season with salt and pepper and cook until browned, 5-6 mins each side. Once browned, pop onto the tray you used for the croutons and roast until cooked through, 5-7 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. Pour out any oil from the frying pan and wipe it with kitchen paper but don't wash up the pan!

Remove the roasted garlic from the foil and mash with the back of a fork until smooth. In a small bowl, mix together the mayonnaise, dijon mustard (see ingredients for amount), the roasted garlic and three quarters of the hard Italian cheese. Squeeze in the lemon juice and add the olive oil for the dressing (see ingredients for amount). Add the water for the dressing (see ingredients for amount) and season to taste with salt and pepper, mix together.

Heat the frying pan over a high heat (no oil). TIP: you want the pan to be really hot or the lettuce will steam rather than char. Once hot, add the lettuce cut side down and cook until dark brown all over, 30 seconds - 1 minute per cut side. TIP: Pressing the lettuce down with the back of a spatula will help. You may need to do this in batches. TIP If you prefer not to char the lettuce and would rather eat it raw, you can,trim the root from the baby gem lettuce then separate the leaves.