Italian Chicken & Creamy Bacon Butter Beans

• While the chicken is searing, thinly slice red onion. Pick and roughly chop rosemary. Finely chop garlic. Cut lemon into wedges. Drain and rinse butter beans. • Wipe out frying pan, then return to medium-high heat. Toast pine nuts, tossing, until golden, 3-4 minutes. Transfer to a small bowl.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook onion and diced bacon, breaking up bacon with a spoon, until softened and slightly browned, 4-6 minutes. • Add beans, rosemary and 1/2 the garlic and cook, stirring, until fragrant, 1-2 minutes. • Stir through light cooking cream and a squeeze of lemon juice. Simmer until slightly thickened, 1-2 minutes. • Season to taste. Cover to keep warm.

• Halve cherry tomatoes. • Peel zucchini into ribbons. • In a medium bowl, combine tomatoes, Parmesan, zucchini and rocket leaves. Set aside.

TIP: If you don't have a veggie peeler, thinly slice the zucchini, lengthways. TIP: Toss the salad just before serving to keep the leaves crisp!

• While the chicken is resting, slice bake-at-home ciabatta in half lengthways, then slice each half across diagonally. • In a small heatproof bowl, combine the butter and remaining garlic. Microwave in 10 second bursts until melted. • Brush the garlic butter over the cut-side of ciabatta pieces, then sprinkle with shredded Cheddar cheese. • Place ciabatta directly onto oven wire racks. Bake until golden, 5 minutes.