Lemon Chicken & Chorizo Crumb

While the potato is roasting, zest the lemon to get 1/2 tsp for 2 people / 1 tsp for 4 people, then slice into wedges. In a medium bowl, combine the chicken breast, lemon zest, remaining garlic and a good squeeze of lemon juice. Drizzle with olive oil, season with salt and pepper and toss to coat.

In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the chicken and cook until browned, 2 minutes each side. Transfer the chicken to a second oven tray lined with baking paper and bake until cooked through, 6-10 minutes. Cover to keep warm.

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

While the chicken is cooking, trim the ends of the asparagus. Halve the broccolini lengthways. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the asparagus and broccolini to the pan with a dash of water. Cook, tossing often, until just tender, 4-6 minutes. Season to taste with salt and pepper. Transfer to a plate and cover to keep warm.

Pick and finely chop the parsley leaves. Make a light incision down the entire length of the mild chorizo and remove the skin from the chorizo meat. Return the frying pan to a medium-high heat. Break the chorizo up with your hands as finely as possible directly into the pan. Cook, breaking up with a spoon, until browned, 4-5 minutes. Add the panko breadcrumbs (see ingredients list) and cook, stirring, until golden, 2-3 minutes. Remove the pan from the heat and stir through the parsley. Season to taste with salt and pepper.