Chicken Noodle Salad

Cook the noodles following pack instructions, then drain well and rinse in cold water to remove the starch. Spread over a large baking sheet until dry (this should take around 20 mins).

Heat the oven to 180°C. Put the chicken thighs onto a large baking tray, drizzle with a little olive oil and season with salt and pepper. Roast for 30 mins, until the chicken is cooked through and golden. Set aside to cool.

Meanwhile, fill a large deep saucepan half-full with oil and heat it to 180°C. Line a plate with kitchen paper. Tip the noodles into a large bowl and add the cornflour, then toss well. Carefully drop the noodles into the oil a handful at a time, then deep-fry for 3-5 mins until crisp. Remove with a slotted spoon and drain on the lined plate. Season with a pinch of salt. Repeat with the remaining noodles. Set aside.

Put the sour cream in a bowl, then squeeze in the juice of ½ a lemon and add the mustard. Finely grate the garlic into the bowl and season well with salt and pepper. Set aside.

Peel the carrots into long ribbons, then tip them into a large bowl. Finely slice the celery and spring onions, and thickly slice the lettuces. Tip it all into the bowl. Shred your chicken before adding it to the bowl with 2 tbsp olive oil and most of the dill and parsley. Squeeze in the juice from 1 lemon. Toss well.

Add the crispy noodles to the bowl and toss again, then drizzle with the sour cream dressing. Finish with the reserved herbs and a crack of black pepper.