Barbecue chicken with crispy potatoes and pepper and corn salad

(SERVES 2) INGREDIENTS

z 2 pieces of British chicken breast z 15ml Henderson’s Relish z 150g canned sweetcorn

z 1 tsp ground smoked paprika z 1 red pepper

z 1 spring onion

z 30ml tomato ketchup

z 16g tomato paste

z 1 white potato

METHOD

1. Preheat the oven to 220C/200C Fan/ 425F/Gas Mark 7, then take your chicken out of the fridge, open the packet and let it air.

2. Chop your potatoes into small bitesized pieces, then de-seed your pepper and dice finely. Trim, then slice your spring onion and drain your sweetcorn.

3. Combine your tomato ketchup, tomato paste, Henderson’s Relish, most of your ground smoked paprika – you’ll use the rest later! – and 2tsp of sugar in a bowl.

4. Add 140ml cold water and a pinch of salt, and give everything a good mix up – this is your barbecue sauce.

5. Add the chopped potatoes to a baking tray or two! with a drizzle of vegetable oil, a pinch of salt and pepper. Give everything a good mix and put the tray in the oven for 20-25 minutes or until golden and crisp.

6. Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat.

7. Once hot, add your chicken breast portions and cook for three minutes on each side or until golden.

8. After the chicken has browned, remove the pan from the heat and add the barbecue sauce.

9. Return the pan to a medium heat, cover with a lid and cook for a further 10-12 minutes, stirring occasionally, until the chicken is cooked through (no pink meat!) – this is your Heelerstyle barbecue chicken.

10. 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

or until softened – add a splash of water if the pot is looking a little dry.

11. Once softened, add the drained sweetcorn to the pan and cook for a further one to two minutes or until the sweetcorn is warmed through – this is your pepper and corn salad.

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

13. Serve the Heeler-style barbecue chicken with the pepper and corn salad and crispy potatoes to the side.

14. Top the salad with the sliced spring onion and smoky butter.