Crispy-Skinned Chicken Thighs

Quarter the pear and remove the core. Cut lengthways into 1cm wide slices. Break up the feta into small chunks. Set both aside. Put the balsamic vinegar and honey into a large bowl and add the olive oil (see ingredients for amount). Add a pinch of salt and pepper and mix together with a fork. Leave to the side.

Heat a drizzle of oil in a frying pan on medium-high heat. Once the pan is hot, add the pear slices and cook until they have softened, and slightly browned, turning them a couple of times, 4-5 mins. Once cooked, gently transfer to the bowl with your dressing. Leave to the side.

Pop the now empty pan back on medium- high heat, add a drizzle of oil if the pan is dry. Season the chicken with a pinch of salt and pepper. Once hot, lay in the chicken skin-side down and fry until the skin is golden and crisp, 5 mins. IMPORTANT: Remember to wash your hands and equipment after handling raw meat. Once golden, turn and cook for 5 mins on the other side, then continue cooking, turning every 2 mins for 4-6 more mins or until the chicken is cooked through.

Once the chicken is cooked, remove it to a board and leave to rest for a couple of mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. While the chicken rests, put the potatoes into the bowl with the pear and dressing. Add in half the feta and all of the rocket. Toss everything together (or use your hands) to gently combine.