• Two chicken breasts
• ½ an iceberg lettuce
• One egg
• Neutral oil
• Olive oil
• One small clove garlic, roughly chopped
• One anchovy fillet
• About 1/3 of Parmesan wedge, grated
• Lemon juice
• One tsp English mustard
• Two slices of bread, torn into bitesize pieces
• Salt
• Pepper

Salt the chicken breasts on both sides.

Heat the oven to 120c. Toss the bread with a little olive oil, salt and pepper. They should be coated, not soaked. Put in the oven and cook for 40 mins or so, tossing every now and then, until crunchy croutons.

After about twenty minutes, heat a little oil over a medium-high flame in the big non stick frying pan. Fry the chicken, skin down for 5 or 6 minutes without touching them. You’re trying to develop a nice golden crisp here. Turn them and lower the heat, cooking for another 8-12 minutes until just cooked through with a good golden crust on the bottom and crisp skin on top. Leave to rest for 10 minutes for optimal juiciness.

In the measuring jug, combine the egg, an equal volume of oil, the lemon juice, the mustard and some salt. Using the immersion blender, combine into a mayo by plunging the blender into the bottom of the mixture and then pulling upwards. Once emulsified, add the parmesan, the pepper, the anchovy and the garlic. Blend again, taste and adjust.

Chop the lettuce into chunks, add the croutons and some more shaved parmesan. Mix with all the dressing, then slice the chicken and serve it on top.