Fried chicken with olive salsa

Mix the vinegar, honey, shallot and a pinch of salt in a bowl; set aside. Meanwhile, place the chicken breasts between two sheets of baking parchment and bash to 0.5cm thick using a rolling pin, then season.

Heat 2 tsp oil in a large frying pan over a medium-high heat. Fry the chicken for 3 minutes on one side, then turn and fry for another 2 minutes or until cooked through, no pink meat remains and the juices run clear. Lift out of the pan onto plates. Lower the heat to medium, add the butter and capers and fry for a minute, then squeeze in the lemon juice. Pour this over the chicken.

Finish the salsa by stirring the quartered olives, tomatoes, mint (if using) and remaining 2 tsp oil into the shallot mixture, then season. Spoon over the chicken and serve with some boiled new potatoes alongside, if liked.