Quarter or slice the tomatoes, then mix with the oregano, 1 tablespoon each of red wine vinegar and extra virgin olive oil and a pinch of sea salt and black pepper.

Cut the baguette into 2cm-thick slices and toast in a large non-stick frying pan on a high heat until golden.

Meanwhile, lightly score the chicken breasts on one side, then place between two sheets of greaseproof paper and bash and flatten to 1cm thick with a rolling pin, or the bottom of a pan.

Finely slice the chorizo.

Remove the toasts when golden and cook the chorizo in the pan for 1 minute, then add the chicken and fry for 6 minutes, or until golden and cooked through, turning halfway and sitting the chorizo on top of the chicken once crispy.

Season with black pepper.

Peel and halve the garlic clove and rub over the toasts.

Finely slice the garlic and sprinkle into the chicken pan for the last couple of minutes to get golden.

Pile the dressed tomatoes and juices on to the toasts with the lemon-dressed rocket.

Slice the chicken and serve alongside, sprinkled with the crispy chorizo and garlic.