Chicken, chorizo & smoky Spanish grain & rice salad

1. Preheat the oven to 180°C, gas mark 4. Heat a large frying pan over a medium heat. Fry the chorizo for 3-4 minutes until just golden, then tip onto a plate. Add the grain and rice packs to the pan with 3 tbsp water and heat through, breaking up any large clumps.

2. Stir in the juice of ½ the lemon, then fold in the spinach leaves, heating until just wilted. Stir the chorizo back into the mix, then tip everything into an ovenproof baking dish (about 1.5 litres in volume).

3. Return the frying pan to a high heat with the oil. Season the chicken and fry skin-side down for 5 minutes, then turn and fry for another 2 minutes. Transfer to the roasting dish, sitting skin-side up on top of the grains.

4. Bake for 15 minutes or until the chicken is cooked through, there is no pink meat and the juices run clear. Rest for 5 minutes, then slice the chicken and serve with the grains and the remaining lemon cut into wedges.