Chicken tonight

Take several pieces of chicken. Season well with sea salt and black pepper. Glug some olive oil over and add several cloves of knife squashed garlic. Sling in a couple of lemons, squeezing some of the juice as you do so. Roast off at a high heat for 25 or so minutes, before adding some torn basil and cooking for a little longer. When you are ready to eat, put the pan on the hob and add a glass or so of white wine, letting it bubble to a gravy. Add a little sugar to take the edge off and taste. Season as necessary and add some more torn basil. Serve with crusty bread and a green salad.

With thanks to Nigel Slater