Chicken with patatas bravas and Mexican salsa

(Serves four)

2 red chillies, deseeded and finely chopped
2 cloves garlic, crushed
Salt and coarsely ground black pepper
Juice 2 limes
Olive oil
4 chicken breast halves
750 g potatoes, cut in 2-cm dice
1 tbsp paprika
1 large red pepper, cored and diced
1 small can sweetcorn, drained
2 ripe avocados, halved, stoned and diced
1 thick wedge of melon, deseeded and diced
1 tsp sugar

Mix half the chillies and half the garlic with a pinch of salt, the juice of one lime and three tablespoons of the oil. Put the chicken into a shallow dish, pour over the oil mixture and turn to coat, cover with clingfilm and leave to marinate until ready to cook.

Preheat the oven to 200˚C. Put the potatoes in a pan of salted water, bring to the boil, then drain them. Mix three tablespoons of olive oil with the rest of the garlic, the paprika, a pinch of salt and a grind of black paper, then pour the mixture over the potatoes and toss them to coat. Spread them on to a baking tray and roast for about 30 minutes, or until they are cooked and crisp, turning them once during cooking.

Mix together the red pepper, sweetcorn, avocado and melon. Put another three tablespoons of oil into a screw-topped jar with the remaining lime juice and chilli, the sugar and a pinch of salt and shake them together. Spoon two tablespoons over the vegetables and toss them gently.

Grill, barbecue or fry the chicken in a griddle pan, turning until cooked through and brushing with the marinade. Divide the potatoes and vegetables between four plates, add the chicken and drizzle with the rest of the dressing.