Crispy Chicken

Add the potatoes to the boiling water and boil until tender, 10-12 mins. Add the peas and cook for another 5 mins. Tip: Your potatoes a re cooked when you can easily slip a knife through them.

Meanwhile, pop the flour and lemon zest in a shallow bowl and season with a pinch of salt and black pepper. Add the bashed chicken to your flour and make sure it is nicely coated all over. Heat a large frying pan over medium high heat and add the pine nuts (no oil). Toast them until golden, stirring to ensure they don't burn, 2-3 mins. Once golden, remove them from your pan.

Pop your frying pan back on medium high heat and add a good glug of oil. Lay in your chicken and cook until golden on both sides and cooked through, about 5 mins on each side. Tip: The chicken is cooked when no longer pink in the middle.Once cooked, transfer the chicken to a board to rest for a couple of mins. Tip: Resting makes the chicken juicier!

While the chicken cooks, roughly chop three quarters of the pine nuts, pop them in a bowl. Add the basil, hard italian cheese and oil (amount specified in the ingredient list). Season with black pepper and stir together. Once the potatoes and peas are cooked, drain them and pop them back in their pan. Crush the potatoes slightly with a fork and then stir in the pesto. Taste and add salt and pepper if you feel it needs it.