Summer 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 your 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 - these are your cheesy potatoes

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 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!)

(Doubled your protein? Use 2 pans!)

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