Sautéed chicken with chilli and tomato, Marseille style

Heat one tablespoon of olive oil and start with the garnish.

Add the chillies, the tomato, a teaspoon of garlic and half the peeled diced bell pepper; keep some chilli and pepper back for decoration.

Sizzle gently over medium to medium-high heat three to four minutes, until the garlic begins to colour.

Add the peeled tomatoes, skins off, in pieces rather than crushed.

Season with salt and pepper and cook gently at least five minutes to a fondue of tomato and chilli, without letting it become a sauce.

Turn the heat off and reserve the garnish.

Roll 600 g of chicken tenders in a little flour and season with salt and pepper.

Colour the tenders in a cast iron pan over medium-high heat, spaced apart and in batches so they fry rather than boil.

Cook ten minutes.

Discard the excess oil, deglaze with 100 ml wine and the lemon, and reduce to about a tablespoon of juice.

Pour the reduced juice over the chicken.

Plate the tenders with the chilli and tomato fondue alongside and chopped fresh parsley over.

Drizzle a little lemon juice over to serve.