Fried Chicken and Sticky Chilli Smashed Potatoes

Meanwhile, halve the tomatoes.

In a medium bowl, add the sugar and olive oil (see pantry for both amounts).

Add the red wine vinegar, season with salt and pepper and mix. Add the tomatoes to the bowl and combine.

In a small bowl, add the mayo and sriracha and stir to combine. Set both bowls aside.

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

Put the breadcrumbs into another bowl, season with salt (see pantry for amount) and pepper. Season the chicken with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Dip the chicken into the egg and then the breadcrumbs, ensuring it is completely coated. Transfer to a 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 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.

Once browned, pop the chicken onto another large baking tray. Place the chicken onto the middle shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

When the potatoes have cooked for 20 mins, remove them from the oven. Use the bottom of a bowl or pan to lightly crush each potato, then drizzle with the sweet chilli sauce.

Turn to coat, then return to the top shelf of your oven until crispy and golden, 10-15 mins.

Just before everything's ready, add the baby leaves to the tomatoes and dressing and toss to coat. TIP: Don't add the leaves too early or they'll go soggy.