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. Peel the garlic and pop into a small piece of foil with a drizzle of oil, then scrunch to enclose it. Add to the chip tray.

When the oven is hot, roast the chips and garlic on the top shelf until golden, 25-30 mins. Halfway through cooking, remove the garlic from the tray and turn the chips.

Meanwhile, zest and halve the lemon. Add a squeeze of lemon juice to a medium bowl and add a drizzle of oil. Season with salt, pepper and a pinch of sugar (if you have any). Halve the 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 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.

When the chips are halfway through cooking and the garlic is out of the oven, 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.

While the chicken cooks, remove the roasted garlic from the foil and mash with a fork. Pop into a small bowl with the mayo (see ingredients for amount) and season with salt and pepper. Mix together. Once everything is ready, add the baby gem to the tomato bowl and toss to coat. 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!