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

Halve the salad potatoes widthways (halve any large ones again).

Put the potatoes onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer, cut-side down.

When the oven is hot, roast the potatoes on the top shelf, 20 mins.

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

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

Roughly chop the coriander and parsley (stalks and all).

In a large bowl, combine half the lime juice with the sugar and olive oil for the dressing (see pantry for both amounts). Set aside. 

Heat a large frying pan on medium-high heat (no oil). Once hot, add the chorizo and fry until it starts to brown, 3-4 mins. 

Once cooked, transfer the chorizo to a small bowl and set aside. 

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 half.

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

Once the potatoes are back in the oven, lay a chicken breast onto your chopping board, place your hand flat on top and slice into it from the side until there's 2cm left (be careful not to slice all the way through). 

Open it up like a book. Repeat with the other breast(s) - you've butterflied your chicken!

Put the peri peri seasoning in a bowl with a good pinch of salt and some pepper and mix together. Lay the chicken breasts in the bowl, then toss to ensure the chicken gets an even coating. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Heat the (now empty) chorizo frying pan on medium heat (no need to clean), with another drizzle of oil if needed.

Once hot, lay the butterflied chicken into the pan and season with salt and pepper. Cook until browned and cooked through, 5-6 mins each side.

Once cooked, transfer to a plate to rest for a couple of mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, add the parsley and garlic to a medium bowl with the olive oil for the chimichurri (see pantry for amount), half the chilli flakes, half the coriander and remaining lime juice. Season with salt and pepper. Mix well.

Return the (now empty) frying pan to a medium-high heat, add the peas, butter (see pantry for amount) and remaining chilli flakes and remaining coriander. Stir-fry until piping hot, 2-3 mins. 

When everything's almost ready, add the lettuce and tomatoes to the bowl of lime dressing. Toss to evenly coat the lettuce. 

Share the peri peri chicken between your plates and spoon over the chimichurri. 

Serve the potatoes alongside topped with the soured cream and chorizo. Serve the spiced peas and salad on the side. 

Enjoy!