Herby-Crumbed Chicken

Cook potato in the boiling water until easily pierced with a fork, 10-12 minutes. When potato has 4 minutes remaining, add broccoli to saucepan and cook until just tender. Drain potato and broccoli, then transfer to a bowl to cool.

While potato is cooking, combine the salt (for the crumb) and plain flour in a shallow bowl. In a second shallow bowl, whisk egg. In a third shallow bowl, combine sage, rosemary, garlic, lemon zest, panko breadcrumbs and a good pinch of salt and pepper. Dip chicken into flour mixture to coat, then into the egg, and finally in the herb- panko mixture. Transfer to a plate.

In a large frying pan, add enough over olive oil to coat the base over medium-high heat. When oil is hot, cook chicken until golden and cooked through, 2-4 minutes each side (cook in batches if your pan is getting crowded). Transfer to a paper towel-lined plate.

TIP: Add extra oil if needed so the chicken doesn't stick to the pan!

TIP: Chicken is cooked through when it's no longer pink inside.

Return saucepan to medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until browned, 4-5 minutes. Transfer to a large bowl. Add mustard mayo, a drizzle of olive oil, a squeeze of lemon juice and the salt (for the salad). Season with pepper, then add potato, broccoli, mixed leaves and chopped parsley. Toss to coat.