Thyme & Caramelised Onion-Glazed Chicken

While the fries are baking, roughly chop the tomato. Grate the carrot (see ingredients). Pick the thyme leaves. In a small bowl, combine the onion chutney and thyme, then season with salt and pepper. Set aside. In a medium bowl, combine the garlic & herb seasoning and a drizzle of olive oil. Add the pork loin steaks and turn to coat.

If you've swapped your pork for chicken, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. Heat the pan as above, then cook the chicken until cooked through, 3-5 minutes each side. Season to taste and transfer to a plate.

While the pork is resting, combine the white wine vinegar and a drizzle of olive oil in a large bowl. Season. Add the mixed salad leaves, tomato and carrot. Set aside.

Return the chicken to the pan and turn to coat in the glaze as above.