With a little olive oil very gently fry the cherry tomatoes until wrinkled, then add a splash of balsamic vinegar and let caramelize.

Cut the chicken breasts into bite-sized pieces and fry over very gentle heat in a separate pan in some olive oil.

Stir every so often – the chicken pieces are not supposed to turn brown and crisp but stay nicely pale, tender and juicy.

Once the chicken is cooked through, lift out of the pan and into a big bowl.

Finely chop the sundried tomatoes and mix with the chicken pieces.

Season with pepper fresh from the mill, fleur de sel, a generous splash of balsamic vinegar and some good olive oil.

Add the cherry tomatoes with all their juices.

Toast the pine nuts in a dry frying pan (don't add fat!) stir-frying them all the time. Careful – they burn very easily, so don't leave the stove! Once toasted, sprinkle the nuts over the chicken.

Roll the basil leaves into a fat little cigar which you then cut into very fine strips (chiffonade) which you sprinkle over the dish.

Can be eaten warm, lukewarm or cold (but not straight out of the fridge - cold temperatures kill the taste).

Serve with crusty bread and a green salad.