• Preheat the oven to 240°C/220°C fan/gas mark 9.
• Halve the potatoes lengthways, quartering any larger pieces, and pop them onto a lined baking tray.
• Drizzle with oil and season with salt and pepper.
•  Roast on the top shelf of the oven until fork tender, 25-35 mins.

• Lay the chicken onto a board, place your hand on top and slice from thick end to thin point until there's 2cm left (don't slice all the way through). Open it up like a book.
• Repeat with the other breast(s). IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.

NOTE: Swapping to beef rump? Add to a hot pan, season as instructed and fry until cooked to your liking, 1-6 mins on each side. Crumble over cheese for final min of cooking time.

• Lay the open chicken breasts on a lined baking tray.
• Drizzle with oil and season with salt and pepper.
• Bake on the middle shelf of your oven until golden and cooked through, 15-20 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.

• When the chicken has 5 mins left to cook, remove the tray from the oven.
• Crumble over the blue cheese and return to the oven until the cheese has melted, 5 mins.

• Chop the tomato into 2cm chunks.
• Just before serving, toss the tomato and salad leaves with a drizzle of oil.
• Season to taste with salt and pepper. 

• Divide the roasted potatoes and blue cheese-topped chicken between plates. 
• Serve the salad alongside.