Georgina Hayden's Cobb Salad

Put the olive oil in a sealable bag or container, then add the sea salt flakes, paprika, ground coriander, and garlic granules. Mix to combine, add the chicken breasts, and rub in the spicy mixture. Seal the bag or container and set aside for at least 20 minutes, or in the fridge for up to 8 hours.

Heat a large frying pan over medium-high heat. Add the pancetta and turn down the heat, then fry, turning once, until deep golden-brown and crisp. Drain on kitchen paper and leave to cool.

With the pan still over low heat, add the chicken to the fat rendered from the pancetta (add a little olive oil if needed). Place a plate on the chicken breasts to weigh them down, and fry for 7 minutes, then turn and cook for another 3–4 minutes, or until fully cooked through.

Meanwhile, bring a small pan of water to the boil. Gently lower in the eggs and simmer for 7 minutes, then transfer to a bowl of cold water. When cool enough to handle, peel and chop the hardboiled eggs.

Add the shallots to the pan with a pinch of salt and fry, stirring frequently, until deep golden and caramelised. Chop the avocado.

Put all the chopped leaves on a large platter. Scatter over about two-thirds of the fried shallots. Arrange the chicken down the centre, then add the tomatoes, avocado, eggs, pancetta, and Roquefort in rows either side of the chicken. Sprinkle the chives in between the ingredients.

Transfer the remaining fried shallots to a jug. Add the extra virgin olive oil, red wine vinegar, Dijon mustard, a good pinch of salt, and a good grinding of pepper. Whisk well, then taste and adjust the oil, vinegar, or seasoning as needed. Dress the salad at the table, or serve the dressing separately.