Preheat your oven to 240°C/220°C fan/gas mark 9.

Chop the potatoes into 3cm chunks (no need to peel). Pop 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, roast on the top shelf for 20 mins - you'll roast them for longer once you've crushed them.

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

Halve the baby plum 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 the sugar and olive oil for the dressing (see pantry for both amounts) with half the lime juice. Set aside. 

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

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.

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.

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

Heat a drizzle of oil in a large frying pan on medium heat.

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

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 with the salad on the side. Add a dollop of mayo (see pantry for amount).