Chicken Paillard

Put your baby new potatoes into the boiling water with ½ tsp of salt. Cook until you can easily slip a knife through them. This should take around 10-15 mins depending on their size.

Place your hand flat on top of the breast and cut it in half sideways so that you have two thin slices. Now open the chicken up like a book - you’ve just ‘butterflied’ your chicken!

To make the gremolata, mix 4 tbsp of chopped parsley with a clove of diced garlic. Add the zest of a ½ of your lemon. Finally, add 1½ tbsp of good olive oil, 2 tsp of lemon juice and a pinch of salt and pepper.

Evenly coat each chicken breast in ½ tsp of olive oil and a pinch of salt and pepper. Squeeze on some lemon juice and put them on the highest shelf under the grill. Grill each side for around 6 mins or until the middle is no longer pink.

Drain your new potatoes and then run them quickly under some cold water. Using the back of a wooden spoon or something similar to break-up the potatoes slightly.

Heat ½ tbsp of olive oil in your pan on high heat and add in your potatoes. Throw in the leaves of the rosemary and a pinch of salt and pepper. Cook them for a few mins until they have gone nice and crispy around the edges.