Preheat your oven to 220°C/200°C fan/gas mark 7.

Halve, peel and thinly slice the onion. Peel the grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all). Drain and rinse the kidney beans in a sieve.

Heat a drizzle of oil and a knob of butter (if you have any) in a large frying pan on medium heat. 

Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 10-12 mins. 

Meanwhile, put half the coriander in a large bowl with half the dried basil, half the honey (see pantry for amount) and a drizzle of oil. Season with salt and pepper and mix together.

Lay a chicken breast onto your chopping board, place your hand flat on top and slice into it from the side until there's 2cm left (be careful not to slice all the way through). Open it up like a book.

Repeat with the other breast(s) - you've butterflied your chicken! IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

Put the chicken in the bowl with the coriander and honey marinade, then turn to coat.

Lay the open chicken breasts onto a large lined baking tray.

Bake on the top shelf of your oven until golden and cooked through, 15-20 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once the onions are softened, add the kidney beans to the pan along with the roasted spice and herb blend, remaining dried basil and half the garlic. Season with salt and pepper.

Stir together, reduce the heat to medium-low and cook until the kidney beans have taken on all the spice flavour and the onions are really soft, 6-8 mins.

Once cooked, remove from the heat.

Meanwhile, trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.

Heat a drizzle of oil in a medium saucepan on medium heat. When hot, add the leek and stir-fry until starting to soften, 4-5 mins.

Stir in the cabbage and remaining garlic and stir-fry for 2 mins. Season with salt and pepper, add a splash of water, mix well and cover with a lid (or foil). Cook until just tender, 3-4 mins. Once cooked, remove from the heat.

Once the chicken is cooked, remove it from the oven and leave to rest.

Add the cider vinegar and remaining honey to the pan with the kidney beans.

Crumble in the Greek style salad cheese and remaining coriander, then gently stir together. Taste and add salt and pepper if needed.

Thinly slice the chicken and serve with your beans, leek and cabbage on the side with a dollop of mayo (see pantry for amount) for dipping.