Put things together the night before to roast the chicken tomorrow. It takes just a few minutes and the difference it makes to the chicken is well worth it – soft and succulent. I don’t have any butter milk and use just ordinary milk for this dish. It’s still very good indeed! And if you can’t find black beans use pinto or mixed salad beans.Place your chicken pieces in a container (I’m using 2 legs and 2 breasts as I’ve got a guest), approximately half a pint of milk, some salt and pepper and a heaped teaspoon of mustard powder, a couple of cloves of garlic. Mix things up a little. When you’re ready to roast. Put the oven on 200 degrees. Take the chicken out of the marinade, shake it a bit, and put the pieces in a roasting tray. Drizzle over some olive oil and put in the hot oven for about 45 minutes. It should look nice and brown and delicious! Don’t forget, if you don’t eat it all the leftover chicken will be fabulous for lunch tomorrow. Now for the salad. Drain a can of black beans, add some olive oil, sea salt and pepper. Chop up a red/orange pepper (whatever takes your fancy). A big handful of cherry tomatoes, a small red chilli, half a red onion chopped up small, some chunky cucumber, a diced avocado. Drizzle over a good glug of olive oil, salt and pepper and some cayenne pepper. Then add the lime juice. Then mix everything up and see how gorgeous it all looks. It’s definitely healthy! Again, if you don’t eat all this tonight it’s going to make a great lunchbox tomorrow.