John Whaite makes a delicious chicken panzanella salad on Lorraine that is an ideal summer dish.

The ingredients are: 1 chicken breast fillet, 200g stale ciabatta or sourdough, cut into cubes, Sea salt, Black pepper, 3 rashers streaky bacon (or preferably pancetta), 600g mixed tomatoes, 1 small red onion, very finely sliced, 1 sweet red pepper, finely sliced, Aged balsamic vinegar and Extra virgin olive oil.

To Prepare the dish, season the chicken breast well with oil, salt and pepper.

Heat a dry frying pan over a medium heat and when hot add the chicken breast.

Fry on each side for a few minutes, until the chicken is cooked through and white. Remove and cover in foil to cool.

Add the cubed bread to the pan in which the chicken was just fried and toss for a few minutes until nicely toasted and crispy

Grill the bacon or pancetta until very crispy.

Chop the tomatoes into roughly 1cm pieces and throw into a large bowl with the sliced onion and sliced pepper.

Tear the chicken into pieces and add that, along with the bread.

Add a good drizzle of extra virgin olive oil, and a good drizzle of the aged balsamic. Tear up some basil leaves and add, along with the crispy bacon.

Use a potato peeler to shave the parmesan into thin ribbons, and add to the bowl.

Season with more sea salt and black pepper.