Roasted Cherry Tomato Spaghetti

LH: Toss the tomatoes in 1/2 tsp of salt and a few grinds of black pepper. Drizzle over 2 tsp of olive oil and the balsamic vinegar. Once they are totally coated put them flat side up in a baking tray. Roast on the middle shelf of the oven for 20 mins then remove.

Heat a frying pan on medium high heat. Tip in your pine nuts and toast them (without oil) until they brown off. Tip: Watch them like you’d watch a toddler in a china shop - the moment you turn your back it could all go wrong!

Once the pine nuts are toasted remove them from the pan. Add 1 tbsp of olive oil to the pan, it should be really hot by now so lay in your chicken thighs skin-side down. Cook the chicken for 3 mins on one side to brown it off then place on a baking tray, skin-side up. Grate a little lemon zest over the top of the chicken and cook in the oven for 15 mins, or until cooked through (keep the pan to save washing up!).

Boil a large pot of water with ½ tsp of salt for your pasta. Once rapidly boiling add the spaghetti and cook until ‘al dente’.

Add 1 tbsp of olive oil to the pan you used for the chicken and place on medium-low heat. Add the garlic and chilli (as much as you dare!) and season with a pinch of salt and pepper, cook for a 2 mins. Tip: Be careful not to burn the garlic.

When the spaghetti is ready, drain it and add to the pan with the garlic and chilli. Add in the rocket together with the cherry tomatoes. Add two thirds of the Parmesan cheese and toss everything together.