DAILY DINNERS

Adapted from Marcus Bean "Chicken".Preheat the oven to 220C/Fan 200C/Gas 7. Put the bacon on a baking tray and bake for 15- 20 minutes until just crisp. Leave to one side until required. Turn the oven down to 200C/180C Fan/Gas 6.

Season the chicken with a little salt. Heat the oil in a large, ovenproof saucepan over a medium -high heat. Add the chicken and cook for 2-3 minutes on each side until just browned. Transfer the pan to the oven and cook for 15- 20 minutes until the juices run clear when the thickest part of the chicken is pierced with the tip of a sharp knife (omit this step if using cooked chicken)

To make the avocado salsa, cut the avocado in half, discard the pit and scoop out all the flesh into a bowl. Squeeze in the lime juice, then crush with the back of a fork to make a paste. Stir in the parsley or coriander and season with salt and pepper to taste.

Toast the bread on both sides and butter the slices on one side. Take 4 slices of bread and spread a layer of mayonnaise on the buttered side of each one, then put 2 slices of bacon on each slice, spread the red onion on top and spoon over the slow-roasted tomatoes. Put another slice of buttered bread on top of each pile, then spread the tops with half the avocado mixture. Slice the chicken and put on the top, then add the salad leaves, season with a little salt & pepper. then top with the remaining slices of bread, buttered -side down.

Gently press the sandwiches to pack them down, then cut them in half and pierce each half with a skewer to hold them together. Serve with the remaining avocado salsa and with sweet potato crisps, if you like .