Lemon Caper Butter Chicken

Meanwhile, trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Pop the carrots onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. Roast on the top shelf until tender, 20-25 mins. Turn halfway through.

Meanwhile, peel and grate the garlic (or use a garlic press). Zest and halve the lemon. Halve, peel and chop the shallot into small pieces.

Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick.

Put the flour (see pantry for amount) in a medium bowl with a good pinch of salt and pepper. Mix together.

Lay your chicken breast in the bowl, then toss to evenly coat. Repeat for the other breast(s). 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. Cook 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, transfer the chicken to a board, cover with foil and allow to rest for a couple of mins.

Pop the (now empty) frying pan back on medium heat with a drizzle of oil.

Once hot, add the shallot and cook until softened, 4-5 mins.

Add the garlic and capers to the pan. Fry for 1-2 mins more.

Stir in the water for the sauce (see pantry for amount) and chicken stock paste. Bring to the boil, then lower the heat and simmer until reduced by half, 2-3 mins.

Stir in the butter (see pantry for amount) until melted, then remove from the heat. Add a squeeze of lemon juice and stir together. Add a splash of water to loosen if needed.