Baked Chicken Nuggets

Meanwhile, line a large tray with baking paper. Pop the diced chicken in a bowl with the mayonnaise, Italian herbs and a pinch of salt and pepper. Mix together well so the chicken is completely coated in mayo. In another bowl, stir together the panko and hard Italian cheese. 

Drop a few pieces of chicken into the panko mixture and toss to coat evenly in the crumbs. Transfer to the prepared baking tray and repeat until you have coated all the chicken in crumbs. IMPORTANT: Remember to wash your hands after handling raw meat.

When you turn the fries, drizzle the nuggets with oil and pop on the top shelf of the oven to bake until golden and cooked through, 15-20 mins. Turn halfway through cooking. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, have a quick clear down. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Pop a saucepan of water on to boil for the mange tout. Drain and rinse the sweetcorn in a sieve. 5 mins before the nuggets and fries are ready, add the mange tout to the boiling water and cook until tender, 3-4 mins, then drain into the sieve with the sweetcorn and return all to the pan (off the heat).