Crispy Breaded Chicken and Chips

Peel and grate the garlic (or use a garlic press). Grate the Cheddar.

Sandwich each chicken fillet between two pieces of baking paper or cling film.

Pop onto a board, then give it a bash with the bottom of a saucepan until it’s 2-3cm thick. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Crack the egg (see pantry for amount) into a medium bowl and whisk. Season with salt and pepper.

Put the panko breadcrumbs into another bowl with the smoked paprika. Season with salt and pepper and mix.

Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to clean plate. 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 completely 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, reduce the heat to medium-high and fry until golden-brown and cooked through, 14-16 mins total. Turn every 2-3 mins and adjust the heat if necessary.

Once cooked, transfer to a clean plate lined with kitchen paper. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, heat a drizzle of oil in a small frying pan on medium-high heat.

Once hot, add the peas and stir-fry for 2-3 mins.

Add the garlic and fry until fragrant, 1 min, then remove from the heat. Season with salt and pepper.