Springtime Chicken, Radish & Cheesy Potato Salad

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

Chop your waxy potatoes in half, lengthways

Score the cut side in a criss-cross pattern, taking care not to cut all the way through

Line a baking tray (or two!) with baking paper and add the grated Italian hard cheese to the centre, being careful not to spread the mixture out too thin

Season with a pinch of salt and pepper – this is your Italian cheese base

Add the halved potatoes to the Italian cheese base, cut side down

Drizzle over a little olive oil with a pinch of salt and put the tray[s] in the oven for 18-20 min or until the potatoes and cheese are golden and crispy

Top, tail and chop your radishes into quarters

Wash your lettuce, then pat it dry with kitchen paper and roughly shred

Heat a large, wide-based pan (preferably non-stick) over a high heat with a drizzle of vegetable oil

Once hot, add your chicken breast strips with a generous pinch of salt and pepper and cook for 5-6 min on each side or until golden and cooked through (no pink meat!)

Meanwhile, combine your wholegrain mustard, honey and white wine vinegar in a large bowl

Add 2 tbsp [2 1/2 tbsp] [3 tbsp] olive oil with a pinch of salt and mix everything together – this is your honey mustard dressing

Toss the radish quarters and shredded lettuce through the dressing – this is your dressed salad