Cajun Spiced Fried Chicken and Roasted Chorizo Potatoes

Meanwhile, trim the green beans. Finely chop the chives (use scissors if easier).

Halve any large broccoli florets.

Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2 cm thick. Season with salt and pepper.

Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the breadcrumbs into another bowl and season with the Cajun spice mix, salt (see pantry for amount) and pepper.

Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.

Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken. Once hot, carefully lay the chicken into the pan and fry until golden brown, 2-3 mins on each side. Adjust the heat if necessary.

When the potatoes have 10 mins remaining, add the chorizo to the tray and roast on the top shelf until tender, 10-12 mins.

Transfer the chicken to a medium baking tray and bake on the middle shelf of your oven until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Discard the oil from the chicken pan.

Meanwhile, boil a half-full kettle. Pour the boiled water into a medium saucepan with ½ tsp salt and heat on high.

Bring it back to the boil, then add the beans and broccoli and cook until just tender, 4-6 mins. Drain in a colander, then return to the saucepan. Season and toss in some olive oil.

Wipe out the (now empty) frying pan and return to medium heat.

Add the creme fraiche, chicken stock paste and water for the sauce (see pantry for amount).

Bring to the boil, then remove from the heat and stir through the chives. Taste and season if needed.