Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim the dry end off the broccoli, and slice the head into small florets. Thinly slice the stalk. Peel the red onions and slice them into wedges. Add the broccoli and onions to a large roasting tin and toss with 1 tbsp olive oil and some salt and pepper. Slide into the oven and roast for 25 mins till golden.

Fill your kettle and boil it. Tip the quinoa into a sieve and rinse it with cold water to wash off the soapy coating that can make it taste bitter. Tip the quinoa into a small pan. Pour in 300ml boiling water and add a pinch of salt. Pop on a lid, bring to the boil, then turn the heat right down and gently simmer for 10 mins till the quinoa has absorbed the water and is tender. Take the pan off the heat and set aside, lid on, to keep the quinoa warm.

Finely chop the parsley leaves and stalks. Peel and thinly slice the garlic cloves, keeping them separate. Pour 1 tbsp olive oil into a frying pan and warm to a medium heat. Add 1 tbsp capers, 1 chopped garlic clove, the parsley and the breadcrumbs. Season with salt and pepper. Cook for 3-4 mins, stirring frequently, till the breadcrumbs are crispy and golden. Slide the breadcrumbs into a bowl and wipe the pan clean.

Set the frying pan back on a medium-high heat and pour in 1 tbsp olive oil. When the pan is hot, add the chicken mini fillets and season with salt and pepper. Fry the chicken for 4-5 mins, turn over and cook for 4-5 mins on the other side, till the fillets are cooked through (there should be no pink in the middle if you slice into a piece).

When the broccoli and onions are cooked, pour 2 tbsp red wine vinegar into the tin. Add the remaining sliced garlic clove and the raisins. Stir and slide the tin back into the oven for 2 mins.

Tip the quinoa into the roasting tin. Add of the breadcrumbs and toss together. Divide the quinoa and veg between a couple of plates. Scatter over the remaining breadcrumbs and top with the fried chicken to serve.