Fig Jam, Spiced Chicken Breast and Cheddar Ciabatta

Meanwhile, grate the Cheddar cheese. Halve the baby plum tomatoes.

In a medium bowl, combine the balsamic vinegar, sugar and olive oil for the dressing (see pantry for both amounts).

Stir in the tomatoes and season with salt and pepper. Set your tomato salad aside.

When the chips have 15 mins remaining, sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give them a bash with a rolling pin or the bottom of a saucepan until they’re 1-2cm thick.

In a medium bowl, combine the roasted spice and herb blend, plain flour (see pantry for amount) and 1/4 tsp salt. Add the chicken and toss to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, lay in the chicken. Fry until golden brown and cooked through, 5-6 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once cooked, add the fig jam to the pan and turn the chicken to coat.

Sprinkle the cheese over the chicken, pop a lid on the pan and remove from the heat until ready to serve.

When the chips have a couple of mins remaining, halve the ciabattas, then pop them into the oven to warm through, 2-3 mins.

When everything's ready, add the baby leaves to the tomato bowl. Toss to coat. TIP: Don't add the leaves too early or they'll go soggy.