Cheesy Pepperoni & Tomato Chicken With Crispy Potatoes

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air

Boil half a kettle

Chop your cherry tomatoes into quarters

Peel and finely chop (or grate) your garlic

Dissolve your tomato paste, dried basil and chopped garlic in 75ml [100ml] [130ml] boiled water – this is your tomato stock

Add the chopped tomatoes to an oven-proof dish with the tomato stock

Season with a generous pinch of salt, pepper and sugar and give everything a good mix up – this is your tomato sauce

Top the tomato sauce with your chicken and drizzle the chicken with olive oil

Season with a pinch of salt and pepper and put the dish in the oven for an initial 12 min

Meanwhile, chop your potatoes (skins on) into bite-sized pieces and add them to a baking tray (or two!) with a drizzle of olive oil and a pinch of salt and pepper

Put the tray[s] in the oven for 20-25 min or until golden and crisp

Whilst the potatoes are cooking, grate your cheddar cheese

Chop your pepperoni finely

Cut your cucumber in half lengthways, then slice finely

Wash your salad, then pat it dry with kitchen paper

Once the chicken has had 12 min, remove the dish from the oven and top with your grated cheese and chopped pepperoni

Return the dish to the oven and cook for a further 12-15 min or until the cheese has melted, the pepperoni has crisped and the chicken is cooked through (no pink meat!) – this is your cheesy pepperoni chicken

Combine the salad, sliced cucumber and your balsamic vinegar in a bowl with 2 tbsp [3 tbsp] [4 tbsp] olive oil – this is your dressed salad