Pan-Fried Chicken

Boil the new potatoes for around 12 mins. To test them for ‘done-ness’ stick a knife in them. If it goes through easily and the potato drops off the knife then they are ready. Drain them and then run under cold water for 30 seconds to cool them down.

Place the chicken breasts between two sheets of clingfilm and whack them with a rolling pin/the base of a saucepan/a cricket bat until they are just under 1cm thick.

Heat 1 tbsp of olive oil in a non-stick pan on medium-high heat. Once the oil is really hot sprinkle a bit of salt and pepper evenly over each chicken breast and lay them gently in the pan. Cook for around 5 mins on each side, turning them only once. Tip: You’ll know the chicken is cooked when it is no longer pink in the middle.

Once the chicken is done remove it from the pan and rest on the side. Lightly crush the walnuts and add them into the (now empty) pan. Cook the until they have slightly browned off (2 mins max). Tip: Nuts burn easily. Watch yours.

Put the potatoes in a bowl with the baby spinach and drizzle over about 1 tsp of olive oil, a pinch of salt and a few grinds of black pepper. Very, very gently toss with your fingertips (any harder will damage the leaves).

Lay the potatoes and spinach on a plate then crumble over the goat’s cheese. Cut the pear in half lengthways, then cut each half lengthways again. Run you knife along the pear to remove the core and then slice into micro-thin slivers and place on top of the salad.