Day 1

Garlic knots: mix the flour and water in a bowl. Leave to rest for 30 minutes, then add yeast, salt and olive oil and knead until combined. Leave to rest for 2 minutes, then fold. Place the dough in an oiled bowl, cover and prove at room temperature for1 hour, folding every 20 minutes. Leave the dough in the fridge.

Day 2

Place the dough on a floured worktop. Sprinkle with a little flour and flatten until about 1½ cm (5/8 inch) thick. Cut strips that are 1½ cm (5/8 inch) wide using a dough scraper, then tie each strip into a knot and lay on a tray lined with baking parchment. Set your oven as high as it will go and leave your knots to rise under a cloth while you sort out the rest of your dinner.

Salt the chicken steaks and fry skin-side down in the olive oil until golden. Turn and fry the meat side.

Once the chicken is cooked through, remove from the pan and leave to rest. Fry the garlic in the olive oil/chicken fat until crispy, then add the ‘nduja. Fry until the oil turns red, then add the tomatoes and chuck in a few basil leaves too. Leave to simmer, before seasoning with salt and pepper.

Reduce the heat and return the chicken to the pan. You want to keep the skin crispy, so make sure it isn’t covered by sauce.

Put the garlic knots in the oven and bake for 5–10 minutes, then take out when golden. The trick to making a really good garlic knot is to bake them au naturel and then add them to a big bowl while they’re still hot and shake them about in a mixture of melted butter, grated garlic, garlic powder and salt. Finish by grating a little (or a lot) parmesan over them and serve immediately with the chicken and salad leaves.