Roast Potato, Bacon and Crispy Kale Salad with Chicken Breasts

Meanwhile, halve and peel the red onion. Chop each half into 4 wedges.

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

Peel and grate the garlic (or use a garlic press).

Lay the chicken onto a baking tray, drizzle with oil and season with salt and pepper. Roast on the bottom shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

Pop the carrots and onion onto another baking tray. Drizzle with oil, season with salt and pepper, then sprinkle with the cumin and half the honey. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Toss to coat, then spread out in a single layer.

Roast on the middle shelf of your oven until golden, 20-25 mins. Turn halfway through.

When the potatoes have cooked for 20 mins, remove them from the oven.

Use the bottom of a bowl or pan to lightly crush each potato.

Drizzle the smashed potatoes with more oil, then return to the top shelf of your oven until crispy and golden, 10-15 mins.

Meanwhile, heat a drizzle of oil in a medium frying pan on medium-high heat (no oil).

Once hot, add the bacon lardons and stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.

Add the garlic, cook for 1 min more, then remove from the heat. Stir through the balsamic glaze and remaining honey.