Garlicky Courgette Chicken Gratin

Remove the ends of your courgette, then coarsely grate. Remove some of the excess water out of the courgette by squeezing it between a few sheets of kitchen towel or a clean tea towel. Mix the courgette with ½ tbsp of oil, the boursin and ¼ tsp of salt and pepper.

Cut the new potatoes into quarters. Toss the potatoes in 1 tbsp of oil, lay on a baking tray and put on the top shelf of your oven for 15-20 mins until crispy.

Sandwich your chicken breasts between two pieces of clingfilm (if you have some). Bash the chicken with a rolling pin until it is 1cm thick all over. Tip: If you don’t have a rolling pin you can improvise with a heavy saucepan/cricket bat etc.

Pile the courgette mixture on top of each chicken breast. Put on a tray in the oven and cook for 15 mins until cooked through. Then pop them under a hot grill for a few mins until golden brown on top. Tip: You can move your potatoes to the bottom shelf whilst the chicken cooks.

Toss the salad leaves in a little oil, a pinch of salt and a few good grinds of pepper.