Warm your oven to 200°C/Fan 180°C/Gas 6. Fill a large pan with water and sprinkle in a good pinch of salt. Pop the pan on a high heat, cover and bring to the boil.

Meanwhile peel the red onion and thinly slice it. Rinse the mushrooms and tear them into small pieces. Trim any thick stalks away from the kale and thinly slice the leaves. Roughly chop the wild garlic.

Pour 1 tbsp oil into a large frying pan and warm to a medium-high heat. Rub the chicken breasts with a pinch of salt and pepper. When the pan is hot, add the chicken breasts. Fry for 3 mins on each side, till golden brown. Once browned, transfer the chicken to a baking tray and slide into the oven. Roast the chicken for 15 mins, till cooked through.

While the chicken roasts, pour an extra 1 tbsp oil into the empty pan you used to cook the chicken and reduce the heat to medium. Add the onion and mushrooms to the pan, and sprinkle with a little more salt and pepper. Fry for 5 mins, stirring often, till golden brown.

The water in the pan should be boiling by now. Add the spaghetti and cook for 8-9 mins, till tender with a slight bite. When the spaghetti is cooked, drain it.

When the veg in the pan have cooked for 5 mins, stir in the kale. Fry for a further 2-3 mins, stirring occasionally, till the leaves are wilted and tender.

Add the cooked pasta to the pan with the veg. Scatter in the wild garlic and squeeze in a little juice from the lemon. Toss everything together. Taste the pasta and add more salt and pepper or lemon juice if needed. Divide the pasta between plates and serve topped with the roast chicken.