Lemon & Tellicherry Pepper Chicken

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Boil a kettle

Crush the black peppercorns finely in a pestle and mortar

Peel and finely chop (or grate) the garlic

Cut the potatoes (skins on) into bite-size chunks

Add them to a pot of salted boiling water over a high heat and cook for 10-15 min or until just (known as 'parboiling')

Meanwhile, lay a sheet of foil onto a baking tray

Place your hand flat on the chicken breast on a chopping board

Slice in half as if you were cutting a burger bun, so you are left with two thinner pieces

Add the chicken to the foil

Coat with the pepper, honey, Dijon mustard, garlic, zest and juice of the lemon(s) with 1 tbsp (2 tbsp) olive oil and a pinch of salt

Scrunch up the foil over the chicken, leaving the parcel open

Place the tray in the oven for an initial 10-15 min

Meanwhile, strip the rosemary leaves from the stalks and chop them finely

Drain and steam-dry the parboiled potatoes

Heat a large, wide-based pan (preferably non-stick) with 1 tbsp (2 tbsp) butter over a medium-high heat

Once the butter has melted, add the potatoes with the rosemary and a big pinch of salt and cook for 3-5 min or until just starting to crisp

Remove the tray from the oven, add the potatoes and return the tray to the oven until the chicken has cooked through (approx. 5 min)

Meanwhile, return the pan to a medium heat with a knob of butter, then add the kale with a splash of water and a lid

Cook for 4 min or until tender with a slight bite