BBQ CHICKEN WITH CRISPY POTATOES

(Serves 2)

INGREDIENTS:

2 pieces of British chicken breast; 15ml Henderson’s Relish; 150g canned sweetcorn; 1tsp ground smoked paprika; 1 red pepper; 1 spring onion; 30ml tomato ketchup;

16g tomato paste;

1 white potato

METHOD:

1. Preheat the oven to 220°C/200°C (fan)/gas 7, then take your chicken out of the fridge, open the packet and let it air. Chop your potatoes into small bite-sized pieces, then deseed your pepper and dice finely. Trim, then slice your spring onion and drain your sweetcorn.

2. Combine your tomato ketchup, tomato paste, relish, most of your ground smoked paprika and two teaspoons of sugar in a bowl. Add 140 millilitres cold water and a pinch of salt and give everything a good mix up – this is your BBQ sauce.

3. Add the potatoes to a baking tray (or two!) with a drizzle of oil and a pinch of salt and pepper. Mix up and put the tray in the oven for 20-25 minutes or until golden.

4. Heat a large, widebased pan with a drizzle of olive oil over a medium-high heat. Once hot, add your chicken and cook for three minutes on each side or until golden.

5. Remove the pan from the heat and add the BBQ sauce. Return the pan to a medium heat, cover with a lid and cook for 10-12 minutes, stirring occasionally, until the chicken is cooked through.

6. Meanwhile, heat a pot over a medium heat with a drizzle of olive oil. Once hot, add the diced pepper with a pinch of salt and cook for six to seven minutes or until softened. Once softened, add the drained sweetcorn to the pan and cook for one to two minutes or until sweetcorn is warmed through – this is your pepper and corn salad.

7. Add a knob of butter to a bowl with the remaining ground smoked paprika. Add the bowl to the microwave for 20 seconds or until the butter has completely melted – this is your smoky butter.

8. Serve the BBQ chicken with the pepper and corn salad and crispy potatoes to the side. Top the salad with the sliced spring onion and smoky butter.