TODAY’S RECIPE: Chicken & crispy capers

STUFFED olives add oomph. Serves: 2. Ingredients 250g new potatoes, halved 2 tbsp plain flour 2 tsp dried oregano 4 skinless, boneless chicken thighs, halved 2 tbsp olive oil 2 tbsp capers, drained and dried 65g stuffed olives ½ lemon, zested and juiced Handful of parsley, roughly chopped ½ bag peppery salad, to serve

Method

1. Boil potatoes for eight to ten minutes, then drain.

2. Mix flour and oregano, then toss the chicken in it. Quickly fry the capers in oil until crispy.

3. Turn down heat and fry chicken until golden. Tip potatoes and olives into pan. Fry for ten minutes until chicken is charred. Squeeze over lemon juice, scatter with parsley and lemon zest and serve with salad.