Need: 1 chicken breast, 3/4 new potatoes, fresh rosemary, 2/3 garlic cloves, handful cherry tomatos, 1 leek, lemon wedge, 1 tbsp balsamic vinegar, 2 tbsp of avocado oil, salt, pepper, olive oil for browning, baby leaf salad

1. Preheat the oven to 200°C.

2. Wash and slice the potatos in half.

3. Heat some oilve oil in a frying pan on a medium heat and add the whole peppercorns.

4. Cover and cook for 5 minutes.

5. Meanwhile, slice the leeks and smash and remove the skin from the garlic cloves.

6. Remove the skin from the chicken breast and cut into small pieces.

7. Add to the pan, season well with salt and pepper and mix well on a high heat until nicely browned.

8. Stir in the cherry tomatos, rosemary leaves, leek, garlic and place in an oven dish.

9. Drizzle over some avocado oil and balsamic vinegar.

10. Squeeze in the lemon juice and add the wedge to the dish.

11. Cook for 30 minutes and enjoy with fresh bread or salad.

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