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

Peel and grate the garlic (or use a garlic press). Zest and cut the lemon into wedges. Trim the baby gem, separate the leaves, then tear into bite-sized pieces.

Chop the potatoes into 2cm chunks (no need to peel) and pop them 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, roast the potatoes on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, 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 1-2 cm thick. Season with salt and pepper.

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

Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. 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 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 and fry until golden brown, 2-3 mins on each side. Adjust the heat if necessary.

Transfer the chicken to a baking tray and bake on the middle shelf of your oven until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, in a medium bowl, combine the olive oil and sugar for the dressing (see pantry for both amounts) along with a good squeeze of lemon juice. Season with salt and pepper, then set the dressing aside.

Clean out the (now empty) chicken frying pan and pop back on medium-high heat with a drizzle of oil.

Once hot, add the peas and stir-fry for 2-3 mins. Stir in the garlic and fry until fragrant, 30 secs.

Next, stir in the cream cheese, lemon zest and water for the sauce (see pantry for amount). Simmer for another 30 secs, then remove from the heat. 

Squeeze in a little lemon juice and season with salt and pepper. Cover to keep warm. 

When everything's ready, add the baby gem to the bowl of salad dressing and toss together.

Transfer the chicken schnitzels to your plates.

Serve the roast potatoes, creamy peas and salad alongside, as well as any remaining lemon wedges for squeezing over.