Preheat the oven to 230°C.

In a stick blender jug add the eggs, flour, milk & salt. Blend until smooth and aerated.

Leave the mixture to stand whilst the oven comes up to temperature. The closer the mix is to room temp, the better rise you’ll get in the finished product.

Cook the bacon in an oven safe pan on low to render out the fat. Once cooked transfer to a plate or tray.

Pat the chicken dry and season all over. Fry the chicken skin side down in the bacon fat until it’s nicely browned.

Put the pan with the chicken skin side up in the oven for 5 minutes.

Probe the chicken to check it’s 67°C or above. Leave to rest and it will get to over 70°C.

Put the pan in the oven.

Grate the parmesan, chop the herbs fine and mince the garlic. Transfer to a bowl. I like to add a pinch of salt to this mixture also.

When you’re ready to go, remove the pan from the oven and add the butter. Let it bubble and melt down completely. Then pour your batter mix into the pan.

Slice the chicken and add skin side up to the centre of the pan.

Scatter the cheese and herb mix over the top and return to the oven for 15 minutes. Do not open the oven during this time.

Mince the anchovies, garlic and pinch of salt into a paste. Move to a bowl.

Add the egg yolks to a bowl along with the Dijon mustard, lemon juice and remaining salt.

Whisk all ingredients.

Whilst continuing to whisk, add the olive oil to make a mayo.

Slice the chicken and add to the centre. Return to the oven to warm up for 3 minutes.

Dress the leaves in some of the dressing.

Arrange the leaves around the outside of the chicken.

Slice the bacon and top the chicken and lettuce.

Drizzle more dressing on the chicken.

Grind black pepper and grate more parmesan on top.