PULLED CHICKEN BUN & FRIES

Serves 4 Ready in 1 hr 10 mins l l 2tbsp rice vinegar l 1tbsp dark soy sauce l 1tbsp Worcestershire sauce l 1 level tbsp runny honey l 2tbsp passata l 1 garlic clove, crushed l ½tsp celery salt l ½tsp ground coriander l ½tsp chilli powder l 3 level tsp Schwartz Classic BBQ

Seasoning l Salt and freshly ground black

pepper l 8 skinless and boneless chicken

thighs, all visible fat removed l 1 level tsp extra-light mayonnaise l 2tsp fat-free natural fromage frais

l 4 x 60g wholemeal rolls, halved and toasted if you like l Lettuce, shredded, to serve l 2 tomatoes, sliced, to serve l 1 red onion, sliced, to serve l Salad, to serve

For the fries

l 800g floury potatoes, peeled and cut into thin fries l Low-calorie cooking spray

Preheat the oven to 200°C/fan 180°C/gas 6.

First make the marinade. Put the rice vinegar, soy sauce, Worcestershire sauce, honey, passata, garlic, celery salt, ground coriander, chilli powder and 1 teaspoon of barbecue seasoning in a bowl, season and mix well.

Make a few cuts in each chicken thigh using a sharp knife and toss them in the marinade to coat evenly. Tip into a non-stick roasting tin and sprinkle over the remaining barbecue seasoning. Cook in the oven for 25-30 minutes, or until cooked through, basting with the juices occasionally.

Meanwhile, cook the fries in a saucepan of lightly salted boiling water for 1-2 minutes then drain and spread out on a baking tray lined with baking parchment. Spray with low-calorie cooking spray and cook in the oven for 12-15 minutes, or until lightly golden. Season with salt.

Shred the chicken with two forks. Mix the mayonnaise and the fromage frais together, season to taste and spread on to each of the wholemeal rolls. Next, fill the rolls with the lettuce, tomato, onion and shredded chicken. Skewer with a cocktail stick if necessary and serve with the fries and extra salad.