Craig Doyle served up tasty brick chicken with crispy kale baby potatoes and chimichuri on this morning.

The ingredients are: 1 large brick, washed and double wrapped in tin foil.

For the crispy kale: 200g kale, stalks removed and leaves torn , Olive oil spray and Pinch of chilli powder.

For the chicken: 4 chicken thighs, skin on and deboned, ½ tsp lemon pepper , ½ tsp garlic powder, ½ dried oregano, ½ tsp dried thyme and 1 tbsp olive oil.

For the chimichurri: Large bunch of fresh parsley, roughly chopped, 150ml extra virgin olive oil, 35ml red wine vinegar , 2 garlic cloves, crushed, 3 tbsp capers, chopped, Squeeze of lemon juice , 1 red chilli, finely chopped , Salt and freshly ground black pepper.

To serve: Baby new potatoes, boiled and served with butter and fresh mint.

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