Golden glazed, sticky, sweet and sharp, juicy chicken breast. A simple recipe but very delicious.

Ingredients - serves 2 2 chicken breasts, skin removed (or not, as you prefer) 25g unsalted butter juice and grated zest of 1/2 lemon 1 tsp runny honey salt, pepper a bunch of watercress, washed a couple of handfuls of small new potatoes

Pre heat the oven to 180°C
Season the chicken breasts lightly with salt and pepper. Melt the butter and honey in a frying pan (one that can be transferred to the oven) and once foaming place the chicken breast, best side down, into the butter. Fry for 3-4 minutes over a medium heat and then turn (the breast should be caramelised golden-brown on the fried side). Squeeze lemon juice over, add the lemon skin to the pan, and transfer to the oven for a further 15-20 minutes until the chicken is cooked through. Rest for a few minutes in a warm place and loosen the sauce by adding a splash of boiling water. Scrape tasty chicken residues into the sauce and discard the lemon skin.

While the chicken cooks, wash and boil the potatoes in salted water. Serve chicken generously sliced and fanned over watercress. Spoon sauce over chicken and potatoes before serving and scatter with grated lemon zest.