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

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel until soft, 10-12 mins. 

Next, halve the lemon. Halve the baby plum tomatoes. Trim the baby gem, separate the leaves, then tear into bite-sized pieces.

In a salad bowl, combine the mayo, wholegrain mustard, olive oil for the dressing (see pantry for amount) and three quarters of the Parmigiano Reggiano.

Squeeze in the lemon juice and season with salt and pepper. Mix well and set aside for later.

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. Season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the breadcrumbs into another bowl and season with salt (see pantry for amount) and pepper.

Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.

Meanwhile, lay the bacon in a single layer onto one side of a lined baking tray.

Pop the baguette onto the other side, sprinkle with a little water and bake on the middle shelf of your oven until golden brown and crispy, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Meanwhile, pop a large frying pan on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.

Once the oil is hot, carefully lay the chicken into the pan, reduce the heat to medium-high and fry until golden brown and cooked through, 8-10 mins total.

Turn every 2-3 mins and adjust the heat if necessary. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once cooked, transfer the chicken to a plate lined with kitchen paper.

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Stir it into the bowl of salad dressing.

When everything's ready, halve the baguette widthways and share between your plates.

Halve the baguette lengthways. Spread a layer of the Caesar inspired dressing onto both sides (reserving some for the salad later), then top the bases with the chicken and crispy bacon rashers. 

Toss the baby gem through the dressing and add a handful of dressed leaves to the sandwich, then sandwich shut. Add the tomato to remaining leaves and toss to coat.

Serve the chips and remaining salad alongside your baguettes. Sprinkle over the remaining Parmigiano Reggiano over the salad to finish.