More broad beans, more chicken. There’s something about the innate sunshine of these green fellers that pairs them well with a simply cooked piece of chicken. Roast chicken ideally, but ’twas just me last night and an entire chicken seemed unmerited, if tempting. The Marsala and smoked paprika give the beans a great lift; a happy marriage of Spain and Sicily.

It’s worth double podding these boys if you have time. Stick the telly on, grab a drink, and it will be the easiest prepping you’ve ever done.

Serves 1
A chicken breast, skin on
A good handful of broad beans, podded and skinned
A shallot, peeled and finely chopped
A clove of garlic, peeled and sliced
A good splash of Marsala
A good pinch of hot smoked paprika
A few mint leaves
A teaspoon yoghurt
Half a lemon
Salt, pepper, oil

– Preheat the oven to its lowest setting; 50-60C.

– Make sure your chicken breast is at room temperature. Heat a little oil over a medium high heat, season the chicken skin with salt and pepper and fry, skin side down, for 10 minutes.

– Meanwhile, bring a pan of salted water to the boil and add the beans. Boil for 2 minutes, drain and run under cold water. Set aside.

– Whisk together yoghurt and lemon juice and add oil slowly. If you rush you’ll split it as I did – doesn’t affect flavour but doesn’t look great. Season with salt.

– Turn the chicken breast and cook for a further 5 minutes. Remove to the warm plate in the oven. Add the shallot and garlic and fry for a minute or so before adding the Marsala. Reduce until almost all evaporated, then add the smoked paprika and the beans. Stir-fry for a minute or two, tear in a few mint leaves, and serve with the chicken and yoghurt dressing.