Preheat your oven to 220°C/200°C fan/gas mark 7.

Boil a full kettle. Pour enough oil into a deep baking tray to cover the bottom and pop into the oven.

Pour the boiled water into a large saucepan on high heat with 1/2 tsp salt. Peel and chop the potatoes into 3cm chunks.

Boil the potatoes for 5-6 mins or until the edges are soft.

Meanwhile, roughly chop the chives (use scissors if easier). Halve the baby plum tomatoes.

Once the potatoes are ready, drain in a colander and pop back into the pan.

Sprinkle on the flour (see pantry for amount). Shake to fluff up the potatoes, then carefully add them to the hot baking tray, turning in the oil.

Season with salt, then roast on the middle shelf until golden, 30-40 mins. Turn halfway through.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper.

Once hot, lay the chicken into the pan and cook until browned, 5 mins each side.

Once browned, transfer to a baking tray and roast on the top shelf of your oven until cooked through, 15-20 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

While the chicken roasts, pop the (now empty) frying pan on medium-high heat with a drizzle of oil if needed (no need to clean).

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

Stir in the creme fraiche, chives, chicken stock paste (see ingredients for amount), water for the sauce (see pantry for amount) and half the wholegrain mustard. 

Simmer until the sauce has thickened slightly, 2-3 mins, then remove from the heat.

While the sauce simmers, in a large bowl, combine the red wine vinegar, remaining mustard, sugar and olive oil for the dressing (see pantry for both amounts).

Add the baby plum tomatoes to your dressing, season with salt and pepper, then mix together.

When the potatoes have 5 mins left, sprinkle over the hard Italian style cheese and toss to coat. Return to the oven for the remaining time.

When everything's nearly ready, add the pea shoots to the bowl of dressing and toss to coat.

Once the chicken has rested, cut widthways into 2cm thick slices and transfer to your plates.

Taste the creamy sauce and season with salt and pepper if needed, adding a splash of water if it's a little too thick.

Serve the chicken with the roast potatoes and salad alongside. Spoon the creamy sauce over the chicken to finish.

Enjoy!