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.

Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Add to the chip tray.

When the oven is hot, roast the chips and garlic parcel on the top shelf until golden, 25-35 mins.

Halfway through cooking, remove the garlic parcel from the tray and turn the chips.

Meanwhile, zest and halve the lemon (see ingredients for amount).

In a medium bowl, add a squeeze of lemon juice and a drizzle of olive oil. Season with salt, pepper and a pinch of sugar (if you have any).

Halve the baby plum tomatoes, then add them to the dressing and mix to combine. Taste and add more lemon juice if needed. Set aside.

Trim the baby gem, halve lengthways, then thinly slice widthways. Set aside for now.

Sprinkle the peri peri seasoning and lemon zest over a large plate, then season with salt and pepper.

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. 

Lay each chicken breast into the seasoning mix and turn to coat all over. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

After turning the chips, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, lay in the chicken. Cook until golden brown and cooked through, 5-6 mins on each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once cooked, transfer the chicken to a board, cover with foil and rest for a couple of mins.

Meanwhile, once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Pop into a small bowl with the mayo and season with salt and pepper. Mix together. 

When everything's ready, add the baby gem to the bowl of tomatoes and toss to coat in the dressing.

Slice each chicken breast widthways into 5 slices, then serve on your plates with the chips and salad alongside.

Add a dollop of garlic mayo for dipping and cut any remaining lemon into wedges for squeezing over.

Enjoy!