Crispy Skin Chicken

Season the chicken with a pinch of salt and pepper. Lay them in your hot frying pan skin-side down. Cook until the skin is golden, 5-6 mins, then turn over and cook for another minute. Transfer to a baking tray skin-side up) and roast in your oven for 20 mins. Once cooked, remove from your oven and leave to rest for 5 mins. TIP: The chicken is cooked when no longer pink in the middle. Don't wash your pan, we'll use it again.

Meanwhile, remove the root and dark green top from the leek, halve lengthways and slice into thin half moons. Remove the top and bottom from the courgette. Slice into ½cm wide rounds. Pick the basil leaves from their stalks. Finely chop half the basil leaves and roughly chop the other half. Finely chop the basil stalks (keep these basil parts separate).

Mix the finely chopped basil leaves with the olive oil (amount specified in the ingredient list) in a small bowl. Add a pinch of salt and black pepper. This is your basil oil! Heat the butter in your now empty frying pan on medium heat. Once melted, add the leek and basil stalks and cook until softened, 3 mins. Add the courgette and season with salt and black pepper. Cook until soft, stirring occasionally, 8 mins.

When the 8 mins are up, remove your pan with the veggies in from the heat. Crumble in the feta cheese and gently stir through the veggies. When the bulgur wheat is cooked, fluff it up with a fork. Taste and add more salt and pepper if you feel it needs it.