Ingredients

For the tomato and artichoke salad -

6 heritage tomatoes, halved widthways

4 tbsp olive oil

salt and black pepper

6 sprigs thyme, leaves picked

2 Little Gem lettuces, separated into leaves

25g/1oz baby leaf spinach

150g/5½oz chargrilled artichokes

100g/3½oz baby mozzarella balls

1 tbsp sherry vinegar

1 tbsp red wine vinegar

3 tbsp olive oil

1 lemon, cut into wedges to serve

For the chicken escalope -

60g/2¼oz Japanese panko breadcrumbs

25g/1oz parmesan cheese, freshly grated

1 lemon, zest only

4 chicken breasts, boneless and skinless

8 slices Parma ham

75g/2½oz plain flour

Salt and black pepper

2 free-range eggs, beaten

2 tbsp olive oil

50g/1¾oz butter

Directions

For the tomato and artichoke salad, preheat the oven to 150C/300F/Gas 2 (or its lowest setting).

Place the tomatoes, cut-side up onto a roasting tray and drizzle with the olive oil.

Season with salt and black pepper then scatter half the thyme leaves over the top.

Place in the oven and roast for 4-6 hours, or until slightly dried out. Turn the oven off and allow to cool, preferably overnight in the oven.

For the chicken escalope, preheat the oven to 220C/425F/Gas 7.

Place the breadcrumbs, parmesan and lemon zest into a food processor and pulse to form fine crumbs.

Place the chicken breasts between two sheets of cling film or baking parchment and using a rolling pin bash until flattened out. Wrap the chicken breasts in the Parma ham.

Season the flour with salt and black pepper then dust the chicken in the flour.

Place the beaten egg in a shallow bowl. Dip the chicken in the beaten egg then into the breadcrumbs, making sure to coat each side thoroughly.

Heat the olive oil and the butter in a large frying pan then add the chicken breasts, one at a time, and fry for two minutes on each side, or until golden-brown.