Homemade Chicken Goujons & Cheesy Beans

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 potatoes (skins on) into wedges

Add the potato wedges to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for 30 min or until golden and crisp

Grate your Italian hard cheese

Add a handful of flour to a plate and a splash of milk to a small bowl

Add your panko breadcrumbs to another plate with your ground smoked paprika, dried oregano and half the grated cheese (you'll use the rest later!)

Add a generous drizzle of olive oil and mix together (this will make your breadcrumbs golden!)

Season your chicken breast strips with a generous pinch of salt then coat in the flour, tap off any excess, then add them to the milk and finally press them into the breadcrumbs firmly to coat evenly

Add the breaded chicken strips to a separate baking tray and put the tray in the oven for 16-20 min or until cooked through (no pink meat!) and golden – these are your homemade chicken goujons

Whilst the chicken goujons are cooking, boil half a kettle

Peel and finely chop your brown onion[s]

Heat a pot with a drizzle of olive oil over a medium heat

Once hot, add the chopped onion with a pinch of salt and cook for 3-4 min or until softened

Meanwhile, drain and rinse your cannellini beans

Dissolve your vegetable stock mix in 150ml [195ml] [250ml] boiled water

Once the onion has softened, add the drained cannellini beans to the pot with your chopped tomatoes, Henderson's Relish, stock and 1 tsp [1 1/2 tsp] [2 tsp] sugar

Bring to the boil over a high heat and cook for 4-5 min or until thickened – these are your beans

Whilst the beans are thickening, trim, then finely slice your spring onion[s]