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

Lay the chicken onto a baking tray, drizzle with oil and season. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. 

Remove the butter (see pantry for amount) from your fridge and leave to one side to soften. Boil a full kettle.

Trim the Brussels sprouts. Pour the boiled water into a medium saucepan with ¼ tsp salt and bring back to the boil. Add the Brussels sprouts and cook until tender, 6-8 mins.

Meanwhile, pop half 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.

Tear the ciabatta into roughly 2cm chunks. Pop the ciabatta onto a baking tray in a single layer. Drizzle with oil, season with salt and pepper and toss to coat well.

Bake the croutons on the middle shelf of your oven until golden, 8-10 mins, then remove from the oven and set aside.

Next, peel and grate the remaining garlic (or use a garlic press). Halve and peel the red onion, then cut each half into roughly 3cm wedges.

Once the butter has softened slightly, pop into a small bowl and add the grated garlic. Use a fork to mash the garlic into the butter. Season with salt and pepper.

Once the sprouts are cooked, drain in a colander.

Add the Brussels sprouts and onion wedges to a baking tray. Spread out in a single layer, then crush each sprout with the bottom of a cup.

Drizzle with oil and season with salt and pepper. Roast on the top shelf until golden, 15-20 mins.

Once the sprouts are cooked, add the garlic butter to the tray. Toss to coat the sprouts and onion in the butter.

Meanwhile, trim the baby gem, separate the leaves, then tear into bite-sized pieces.

Once the roasted garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

In a large bowl, combine the mayo, cider vinegar, mustard (add less if you'd prefer), roasted garlic, half the hard Italian style cheese and the olive oil for the dressing (see pantry for amount). Season with salt and pepper.

When everything's ready, slice the chicken into 2cm thick slices.

Add the baby gem, dried cranberries and roasted red onion to the Caesar style dressing. Toss together, then add the croutons and toss again.

Share the salad between your serving bowls. Top with the sliced chicken and sprouts.

Sprinkle over the remaining cheese and scatter over the crispy onions to finish.