Portuguese-Style Chicken

While the potato wedges are roasting, finely chop the garlic (or use a garlic press). Cut the lemon into wedges. In a medium bowl, combine the garlic, the salt, smoked paprika, brown sugar, a generous squeeze of lemon juice, a drizzle of olive oil and a pinch of chilli flakes (if using). Add the chicken tenderloin to the marinade and toss to coat. Set aside.

Drain the sweetcorn. Heat a large frying pan over a high heat. Add the sweetcorn and cook until golden and lightly charred, 4-5 minutes. Transfer the corn to a bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the chicken, tossing, until browned and cooked through, 3-4 minutes. Transfer to a plate to rest.

TIP: The sugar in the marinade may caramelise slightly in the pan. This makes the chicken even more delicious! TIP: The chicken is cooked when it's no longer pink inside.

While the chicken is resting, finely chop the tomato.

Add the Dijon mustard (see ingredients list), honey, a small squeeze of lemon juice and olive oil (2 tsp for 2 people / 1 tbs for 4 people) to the corn. Season with a pinch of salt and pepper and stir to combine. Add the tomato and mixed salad leaves. Toss to coat.