Keralan-Style Popcorn Free Range Chicken With Mango Chutney Mayo

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 thin fries, then add them to a baking tray (or two!) with a drizzle of vegetable oil, your black mustard seeds and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for 25-30 min or until golden and crisp – these are your spiced fries

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

Cut your chicken into bite-sized pieces, then add to a bowl with your garam masala, chopped garlic and a generous pinch of salt

Give everything a good mix up – this is your spiced chicken

Crack your egg[s] into a bowl, add a splash of cold water and beat lightly with a fork

Add your panko breadcrumbs to a separate large bowl, season with a pinch of salt and mix to combine

Add the spiced chicken to the beaten egg and give it a good mix up, then add it to the breadcrumbs and toss until nicely coated all over

Transfer the breaded chicken pieces to a separate baking tray (or two!) and put the tray[s] in the oven for 15-18 min or until golden and cooked through (no pink meat!) – this is your Keralan-style popcorn chicken

Top, tail, peel and grate your carrot[s]

Add the grated carrot to a bowl with the juice of your lime[s], toasted sesame seeds, a pinch of salt and a drizzle of olive oil – this is your zesty carrot slaw

Add your mayo to a small bowl with your mango chutney and give it a good mix up – this is your mango chutney mayo

Slice your green chilli[es] finely

Trim, then slice your spring onion[s]