Crunchy Chicken and Cheesy Chips

Grate the garlic (or use a garlic press). Grate the Cheddar. Sandwich each chicken breast between two pieces of baking paper or clingfilm. Pop on 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 ingredients 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, then into the breadcrumbs, ensuring they are completely coated. Then, pop them onto a plate. IMPORTANT: Wash your hands after handling chicken and its packaging. Discard any remaining 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, 8-10 mins total. Turn every 2-3 mins and adjust the heat if necessary. Once cooked, transfer the chicken to a clean plate lined with kitchen paper. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Bring a large saucepan of water to the boil with 0.25 tsp salt for the peas. When boiling, add the peas to the water and cook for 2-3 mins. Drain in a colander and return to the pan. Drizzle with oil and season with salt and pepper. If you would like garlicky peas, add the garlic into the peas, and let cook for 1 min. Take it off the heat.