Gino cooks sticky BBQ chicken with quick new potato salad on Let’s Do Lunch with Melanie Sykes.

The ingredients are: 1 chicken breast, skinless, 1⁄2 tsp Dijon mustard, 1 tbsp bbq sauce, 1 tsp soy sauce and 1 tsp of demarara sugar.

For the potato salad: 5 cooked new potatoes, 1 tbsp mayonnaise, 1 tbsp crème fraiche or yogurt, Few chopped mint leaves, A little lemon juice, Salt and pepper, A handful of salad leaves, 1 tsp balsamic glaze, A little olive oil and Salt and pepper.

To prepare the dish, heat a frying pan on a high heat.

Place the chicken between two sheets of cling film. Use a rolling pin to flatten the chicken until it is 4-5 mm thick.

Mix together the mustard, ketchup, Worcester sauce and sugar. Place the chicken in the marinade.

Cook the coated chicken in a frying pan for 2 minutes on each side, reducing the heat if it is taking on too much colour.

Cut the potatoes into bite sized pieces. Mix together the mayo, crème fraiche, mint and lemon juice. Season with salt and pepper, then stir in the potatoes.

Place the chicken on a plate, along side the new potatoes. Dress the salad leaves with a little drizzle of balsamic glaze and olive oil.