Cheesy chicken with pickled celery

Preheat the oven to 200ºC, gas mark 6. Spread the sweet potato out in a single layer over a large baking tray and cook according to pack instructions, turning once, until golden and caramelised. In a shallow bowl, mix the celery, vinegar, sugar and a good pinch of salt. Set aside.

Meanwhile, put the chicken fillets between 2 sheets of baking parchment and bash with a rolling pin to flatten to around 2cm thick. Season with salt. In a large, lidded frying pan, heat the oil with the whole rosemary sprigs over a high heat. Fry the chicken for 5 minutes, pressing down with a spatula, until golden.

Flip the chicken and top with the cheese slices, then put the lid on the pan and cook for another 2-5 minutes until cooked through, no pink meat remains, the juices run clear and the cheese is melting. Transfer the chicken to a plate and cover with foil to rest.

Return the pan to the heat. Remove and discard the rosemary sprigs, add the spinach and stir to wilt, then season. Serve the chicken topped with the chopped rosemary, with the sweet potatoes, spinach, pickled celery and walnuts alongside. *Available in selected stores