Pan-Fried Chicken and Charred Pineapple Rings

Trim the carrots (no need to peel). Cut into roughly 1cm wide, 5cm long batons.

Pop the carrots onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. Roast on the top shelf until tender, 25-30 mins. Turn halfway through.

Meanwhile, halve any thick broccoli stems lengthways.

When the carrots have 10 mins of roasting time remaining, add the broccoli to the same tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. Return to the oven and roast on the middle shelf until tender and crispy, 10-12 mins.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, lay the chicken into the pan and cook until browned, 5 mins each side.

Once browned, lay the chicken onto a baking tray and roast on the top shelf of your oven until cooked through, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

While everything cooks, remove the pineapple from the tin (keep the tin and juice for later).

Next, add the pineapple to the chicken pan and cook until nicely charred, 5-6 mins. Turn only every couple of mins - this will result in the pineapple picking up some nice colour. Adjust the heat if needed.

Once charred, remove from the heat, transfer to a bowl and cover to keep warm.

Once the chicken is cooked, transfer to a board, cover with foil to keep warm and set aside to rest.

Give the pan another clean, then return to a high heat.

Add the honey and pineapple juice from the tin. Simmer and stir until thickened and syrupy, 3-4 mins. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Once thickened, stir in the mustard and butter until melted, then remove from the heat.