Almond Crusted Chicken Nuggets & Mash

Boil a kettle

Combine the ground almonds, panko breadcrumbs and smoked paprika in a bowl with a generous pinch of salt and pepper

Spread half of this breadcrumb mixture evenly on a large plate

Meanwhile, cut the potatoes (skins on) into bite-size pieces

Add them to a pot of salted boiled water and cook over a high heat for 10 min or until almost fork-tender

Trim and cut the runner beans into thin strips lengthways, then chop them into small pieces

Meanwhile, spread the diced chicken out onto the breadcrumb mixture plate

Top with the other half of the breadcrumb mixture and press the chicken firmly into the mixture to coat each piece evenly

Tip: work in batches if your plate is too crowded

Add 4 tbsp [8 tbsp] vegetable oil to a large, wide-based pan (preferably non-stick) with a matching lid over a medium-high heat

Once hot, add the breadcrumbed chicken in a single layer 

Cover with a lid and cook for 8 min, turning once halfway through or until golden and cooked through - these are your chicken nuggets 

Meanwhile, combine the honey, wholegrain mustard and mayonnaise - this is your honey mustard dipping sauce

Once the potatoes are almost fork-tender, add the chopped runner beans to the pot, cover and cook for a further 3-4 min or until tender

Once done, drain and transfer the runner beans to the chicken pan, push the nuggets to the side to keep warm until serving and return the cooked potatoes to the pot ready for mashing 

Add a large knob of butter and a splash of milk to the potatoes and season generously with salt and pepper

Mash thoroughly until the potatoes are smooth