Another throw-together. If you don’t have leftover chicken, put some chicken portions on a roasting tray, season, drizzle over some olive oil, then add a squeeze of lemon juice and maybe a sprig or two of rosemary. Roast at 200C/400F/Gas Mark 6 for 35-45 minutes.

Serves 4

4 big handfuls of cold roast chicken, torn into strips

2 ripe peaches, halved, stoned and cut into slices

4 handfuls of rocket or mixed baby leaves

1 big handful of basil leaves

2 handfuls of blanched hazelnuts, toasted in a dry frying pan until just tinged with gold

Finely pared zest of ½ an orange

Sea salt and pepper

1 lemon

Extra-virgin olive oil

In a large bowl, toss together the chicken, peaches, leaves and basil. Roughly chop the hazelnuts and scatter most of them over the top, along with the finely pared orange zest. Season well, then add a couple of squeezes of lemon juice and a good glug of olive oil. Toss again, then sprinkle with the remaining hazelnuts before eating.

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