Mustard-Thyme Chicken & Chorizo Topping

While the potato is baking, finely chop the garlic. Destem and roughly chop the silverbeet leaves. Trim the ends of the asparagus. Finely chop the slivered almonds. Pick the thyme leaves. Finely zest the lemon (see ingredients) to get a generous pinch, then slice into wedges. Roughly chop the mild chorizo. In a small bowl, combine the mayonnaise, lemon zest and a squeeze of lemon juice. Set aside.

In a medium bowl, combine the Dijon mustard, thyme, garlic and a drizzle of olive oil. Season with salt and pepper. Add the chicken breast and toss to coat. Heat a large frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken until browned, 2 minutes each side. Transfer the chicken to a second oven tray lined with baking paper and bake until cooked through, 8-12 minutes. Set aside to rest for 5 minutes. Tip: The chicken is cooked through when it's no longer pink inside.

While the chicken is in the oven, return the frying pan to a medium-high heat with a drizzle of oil. Cook the chorizo, stirring occasionally, until golden, 2-3 minutes. Add the almonds and cook until fragrant, 1 minute. Transfer to a small bowl, set aside.

Wipe out the pan and return to a medium-high heat with a drizzle of olive oil and a dash of water. Add the asparagus and cook, tossing, until just tender, 4-5 minutes. Add the silverbeet and cook until softened, 1-2 minutes. Season with salt and pepper.