Add the extra virgin olive oil and finely grated garlic to a cold frying pan. Turn up the heat until the garlic wiggles and dances, then throw in half of the thyme leaves and ‘nduja and cook until fragrant (1-2 mins).

Pour in the tinned tomatoes, a tin full of water, a good pinch of salt and pepper and simmer until reduced, around 20 mins. Season with sherry vinegar (and maybe a pinch of sugar) until the sauce is fiery, balanced and tangy.

In the meantime, place the chicken breast between two pieces of parchment paper, season with salt and bash with something heavy until flattened and thin.

In a shallow bowl, mix the oregano and crispy onions with the remaining thyme leaves and most of the Parmesan with the panko breadcrumbs.

Sprinkle flour directly on the chicken on the parchment to coat (to save on washing up). Crack the eggs into another shallow bowl and season with a pinch of salt. Transfer the floured chicken into the egg mixture, then through the breadcrumbs to coat and set aside.

Bring a large pan of water to the boil and salt generously. Boil the spaghetti until al dente, around 8-9 mins.

Pour enough neutral oil into a large frying pan to coat the base of the pan around 1cm. Shallow fry the chicken fillets until golden brown, around 2 and a half mins on each side. Rest for 2 mins on a chopping board, sprinkle with flaky salt and the lemon zest and slice into strips.

To bring everything together, toss the spaghetti with the spicy tomato sauce with a big glug of pasta water and serve with the sliced chicken fillets, lots of fresh basil leaves, the remaining grated Parmesan and a big squeeze of fresh lemon.