Heat your oven to 200ºC/Fan 180ºC/Gas 6. Scrub the potatoes. Chop each potato into 8 chunky wedges. Put them in a large bowl. Add 1 tbsp olive oil and a little salt and pepper. Shake to mix.

Arrange the wedges on a baking tray and slide them into the oven. Roast for 30 mins till soft and a little charred.

While the potato wedges cooks, grate or pare the zest from the lemon and set aside. Peel the onion and slice it into thin rounds. Pop in a large bowl with a squeeze of lemon juice. Set aside.

Put a chicken breast on a chopping board. Carefully slice most of the way through it horizontally (don’t cut all the way), holding it down with the palm of your hand. Open the chicken out like a butterfly. Repeat with the other breast.

Lay a piece of baking paper over the chicken breasts. Bash with a rolling pin to flatten them to the same thickness. Pop the chicken into a dish. Add 1½ tsp ground cumin, 2 tsp olive oil, a squeeze of lemon juice and some salt and pepper. Turn to coat. Set aside to marinate for 5-10 mins.

Spoon the yogurt into a large bowl. Coarsely grate half the cucumber and pop it in a sieve. Use your hands to squeeze as much liquid as you can from the cucumber. Add it to the yogurt. Stir in ½ tsp ground cumin, 1 tsp olive oil, a squeeze of lemon juice, the lemon zest and a little salt and pepper.

Add the lamb’s lettuce to the onion. Season with salt and pepper. Squeeze in the very last of the lemon juice. Toss to mix.

Heat a large griddle or frying pan till smoking hot. Add the chicken breasts. Fry for 6-8 mins, turning once or twice till golden brown on both sides and cooked through. If your frying pan isn’t big enough to fry both chicken breasts at the same time, fry 1 breast then transfer to a warm plate and loosely cover with foil to keep warm while you fry the second chicken breast.

Slice the chicken into finger length pieces. Serve with the lamb’s lettuce, the potato wedges and the tzatziki.