Crispy Garlic Free Range Chicken & Apple Remoulade Sandwich

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air

Cut your sweet potato[es] (skin on) into thin chips, then add them to a baking tray (or two!) with a drizzle of vegetable oil and a generous pinch of salt and give everything a good mix up

Put the tray[s] in the oven for 20-25 min or until the chips are golden and crisp

While the chips are cooking, peel and finely chop (or grate) your garlic

Dice your apple[s] (skin on) finely

Peel and finely chop your shallot[s]

Chop your parsley finely, including the stalks

Add your free range chicken breast portion[s] to a chopping board and cover with a sheet of cling film, then bash with a rolling pin until evenly flattened

Pat dry with kitchen paper – this is your chicken escalope

Add the panko breadcrumbs to a shallow bowl with the chopped garlic and season with a pinch of salt – this is your garlic panko

Turn the chicken escalope[s] in the garlic panko until fully coated – this is your garlic panko chicken

Tip: Press the chicken into the breadcrumbs firmly to coat evenly

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium heat

Once hot, add the garlic panko chicken and cook for 4-5 min on each side, or until golden and cooked through (no pink meat!) – this is your crispy garlic free range chicken

Tip: Add a drizzle more oil if the pan looks a little dry

Meanwhile, add your ciabatta[s] to a baking tray and pop the tray in the oven for 3-4 min or until warmed through

Separate 2 outer leaves per person from the lettuce, wash the leaves and pat dry with kitchen paper, then set them aside for serving

Cut the inner core[s] into quarters

Combine the diced apple, chopped shallot, mayo, cider vinegar and chopped parsley in a bowl

Season with a pinch of salt, sugar and pepper – this is your apple remoulade