Chipotle & Coriander Lime Chicken

Preheat the oven to 230°C/ 210°C (fan)/ 450°F/ Gas 8

Cut the potatoes (skins on) into bite-size pieces and add to a baking tray

Drizzle with vegetable oil, the cayenne pepper (can’t handle the heat? Go easy!) and a large pinch of salt

Oven roast for 25-30 min or until crispy

Meanwhile, zest and juice the lime[s] into a baking dish large enough to fit the chicken

Chop the coriander finely, including the stalks, and add it to the dish

Add 2 tbsp [4 tbsp] olive oil and plenty of salt and pepper

Mix well and set aside

Boil half a kettle

Heat a large, wide-based pan (preferably non-stick) with 1 tbsp [2 tbsp] vegetable oil over a medium-high heat

Once hot, add the chicken and cook for 3 min on each side or until golden

Season both sides with a pinch of salt whilst cooking

Meanwhile, combine the mayonnaise and chipotle paste with a drizzle of olive oil and 1 tbsp [1 1/2 tbsp] boiled water

Season lightly with salt and pepper - this is your chipotle mayonnaise

Mix well and set aside for serving

Once golden, transfer the pan-fried chicken to the baking dish and coat the chicken in the mixture

Tip: use tongs for better control

Cover the chicken with foil and put it in the oven for 10-15 min or until cooked through

Meanwhile, shred the lettuce finely