Marmite Fried Chicken With Chips And Slaw

Preheat the oven to 200°C/ 180°C (fan)/ gas 6, then take your chicken out of the fridge, open the packet and let it air

Cut your potatoes (skins on) into thin chips

Add the chips 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 25-30 min or until golden and crisp

Add a handful of flour to a plate with a generous pinch of salt

Combine your natural yoghurt and most of your Marmite (save a little for the mayo!) in a separate bowl – this is your speedy Marmite buttermilk

Add your cornflour to a large plate with your cayenne pepper (can't handle the heat? Go easy!), dried oregano, ground allspice, ground paprika and 2 tbsp [3 tbsp] [4 tbsp] flour

Add a generous pinch of salt and a few grinds of black pepper and give it a good mix up – this is your spice mix

Coat your chicken breast strips in the flour, tap off the excess, then add them into the speedy Marmite buttermilk and finally press them into the spice mix firmly to evenly coat all over – these are your Marmite coated chicken strips

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil (enough to cover the base of the pan) over a medium-high heat

Once hot, add the Marmite coated chicken strips and cook for 5-7 min on each side or until the chicken is crispy and cooked through (no pink meat!) – these are your Marmite fried chicken strips

Add your carrot & cabbage slaw mix to a bowl with 1 tbsp [1 1/2 tbsp] [2 tbsp] mayo (save the rest for later!) and your white wine vinegar

Gently mix it all together – this is your slaw

Add the remaining mayo and remaining Marmite to a bowl and give it a good mix up – this is your Marmite mayo