Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel). 

Halve, peel and thinly slice the shallot. Roughly chop the chives (use scissors if easier). Peel and grate the garlic (or use a garlic press).

Halve the tomatoes. Put half the cider vinegar in a bowl, season with salt and pepper and add the sugar (see pantry for amount).

Mix together and add the tomatoes and half the shallot to the vinegar mixture. Mix again and set aside. TIP: You'll add the olive oil and salad leaves later on - your leaves will wilt if you add them now.

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. 

When the chips have 10 mins remaining, add the bacon lardons to the tray and sprinkle over the hard Italian style cheese.

Roast for the remaining time until the chips and bacon are crispy, 10 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Meanwhille, heat a drizzle of oil in a large frying pan on medium heat. Add the remaining shallot and cook until softened, 4-5 mins. Add the garlic and cook for 30 secs.

Pour in the remaining cider vinegar and allow it to evaporate. Add the water (see pantry for amount) and chicken stock paste. Bring to the boil, then lower the heat and simmer until reduced by half, 2-3 mins.

Stir in the butter until melted, then remove from the heat. Stir in half the chives, then pour the sauce into a bowl and set aside. 

Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick. Season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the breadcrumbs into another bowl and season with salt (see pantry for amount) and pepper.

Dip your chicken breast into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. and repeat with the rest of the breast(s). IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.

Pop a large frying pan on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.

Once hot, carefully lay the chicken into the pan, reduce the heat to medium-high and fry until golden brown and cooked through, 8-10 mins total. Turn every 2-3 mins and adjust the heat if necessary. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once cooked, transfer the chicken to a plate lined with kitchen paper.

Once everything's ready, add the olive oil for the dressing (see pantry for amount) to the tomatoes and shallot and mix together. Add the salad leaves and toss to coat.

Serve the chicken with the cheesy bacon chips and salad on the side. Sprinkle over the chives.