• 750g (1lb 10oz) baby new potatoes
• zest and juice of 1 lemon
• 2 tbsp chopped fresh herbs (flat-leaf parsley, chives, basil, mint or any combination you like)
• 4 x boneless chicken breasts or thighs
• 1 tbsp olive oil
• salt and black pepper
• 25g (3/4 oz) butter

INSTRUCTIONS - Boil or steam the potatoes. When done, drain and cover with a warm tea towel to absorb the steam. Mix the lemon zest with the freshly chopped herbs.

Lay the chicken breasts or thighs on a board and cover with a sheet of cling film. Use the side of a rolling pin to bash out the meat, taking care not to hit it unevenly and make holes. Brush both sides of each escalope with olive oil and season with salt and pepper.

Heat a ridged grill pan or large frying pan. When hot, fry the chicken quickly, about 3 to 4 minutes each side or until completely cooked on the inside. Squeeze over the lemon juice at the last minute and let it sizzle for a few seconds.

Toss the potatoes in the butter, lemon zest and herbs, season with salt and pepper and serve with the chicken.

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INSTRUCTIONS - Shred or chop the cooked chicken into bite-size pieces. Cut the grapes in half lengthways and combine with the chicken and toasted walnuts.

Place chopped tarragon in a very small dish or cup and add about 1 tsp boiling water. Combine the crème fraiche, mayonnaise, salt and pepper and wet tarragon. Fold the dressing into the chicken mixture and chill until ready to serve.

Place the shredded lettuce on a serving plate and spoon the chicken on top. Serve with crusty French bread and unsalted butter.

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