Herby Chicken Nuggets, Chips & Beans

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

Boil a kettle

Chop your chicken breast[s] into roughly bite-sized pieces

Chop your parsley finely, including the stalks

Combine your mayo and 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water in a bowl

Add a handful of flour to a plate and season with a pinch of salt and pepper

Add your panko breadcrumbs and the chopped parsley to a bowl (or plate) with a drizzle of vegetable oil and give it a good mix up

Chop your potatoes (skins on) into chips

Add the chips to a baking tray with a drizzle of vegetable oil and a generous pinch of salt and give everything a good mix up

Put the tray in the oven and cook for 25-30 min or until cooked through, golden and crisp

Coat the chicken pieces in the flour, tap off any excess, then coat them in the mayo and finally press them firmly into the breadcrumbs until evenly coated - these are your herby chicken nuggets

Lightly grease a baking tray with vegetable oil

Add the herby chicken nuggets to the baking tray and put the tray in the oven for 15-18 min or until the chicken is cooked through (no pink meat!) and golden

While the chicken nuggets are cooking, finely chop your brown onion[s]

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

Once hot, add the chopped onion with a pinch of salt and cook for 4-6 min or until softened

Meanwhile, dissolve your vegetable stock mix in 150ml [200ml] [250ml] boiled water

Drain and rinse your cannellini beans

Once the onion have softened, increase the heat to medium-high and add the vegetable stock, your Henderson's Relish, chopped tomatoes and cannellini beans with 1 tsp [1 1/2 tsp] [2 tsp] sugar

Cook for 5-8 min or until reduced to a baked bean-like consistency

Season the beans with a pinch of salt and pepper