Fiery Chicken Breast & Cheesy Pineapple Ciabatta With Sweet Potatoes

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 potato[es] (skins on) into chips

Add the chips to a baking tray (or two!) with a drizzle of vegetable oil and a 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 starting to crisp

Meanwhile, heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium-high heat

Once hot, add your chicken with a pinch of salt and cook for 4-5 min on each side or until golden

Add your ground smoked paprika, cayenne pepper (can't handle the heat? Go easy!) and groud allspice to the pan and cook for 2 min

Add your soy sauce and a couple of splashes of water and cook, covered, for a further 10-15 min or until the chicken is cooked through (no pink meat!)

Combine your mayo with 1 tsp [1 1/2 tsp] [2 tsp] pineapple juice (save the slices for later!)

Season with a pinch of salt and pepper – this is your pineapple mayo

Tip: Keep the remaining pineapple juice for your smoothies, cakes or marinades!

Meanwhile, wash your lettuce, then pat it dry with kitchen paper

Separate 2 leaves per person from the lettuce

Chop the inner core[s] into quarters lengthways

Grate your cheddar cheese

Once the chips are almost ready, drain your pineapple slices and add them to a separate baking tray (or two!), then arrange into 2 piles per person

Top the pineapple slices with the grated cheddar cheese

Add your ciabatta[s] to the tray[s] and put in the oven for 5 min or until they're hot and crusty and the cheese is melted

Once done, transfer the chicken to a clean board and shred it apart, using two forks – this technique is known as 'pulling'

Once pulled, mix the chicken in with the pan juices – this is your shredded fiery chicken

Cut the ciabatta in half