Put 2 anchovy fillets and one garlic clove (peeled) in a mortar and pestle and pound to a paste. Mix in the juice of ½ lemon, 1 tsp Worcester sauce, 1 tsp Dijon mustard, 4 tbsp mayonnaise, 2 tbsp olive oil, and 15g Parmesan (grated). Loosen with a bit of water so that the dressing flows more easily. Season with salt and pepper.

Place a chicken breast between 2 sheets of cling film and bash it with a rolling pin until the chicken is about 1cm thick. Season with salt and pepper.

Drizzle a little vegetable oil over the base of a frying pan, turn the heat up to medium-high, add the chicken, and cook for 1-2 minutes on each side until browned and cooked through. Remove from the heat, slice and place back in the pan (covered to keep warm).

Slice up a head of romaine lettuce. Place in a salad bowl, along with some sliced radishes. Add the chicken, spoon over some of the dressing, and mix well. Taste and add more dressing as required.

Scatter over some croutons before serving.