Smoky Chicken Stack With Chilli Sweetcorn And Chips

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

Add your chicken breast portion[s] to a chopping board, cover with cling film, then bash with a rolling pin until about 1 cm thick

Add half your ground smoked paprika (you'll use the rest later!) to a plate with a generous pinch of salt and pepper, add the flattened chicken to the plate and coat in the spices - this is your paprika chicken breast[s]

Cut your potatoes (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 pepper

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

Soak your skewer[s] in cold water (this prevents them from burning whilst cooking)

Cut the paprika chicken breast[s] in half so that you are left with 2 pieces per person

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into quarters

Drain your mozzarella, then pat and squeeze as much liquid out as you can with kitchen paper

Tear the drained mozzarella into 2 pieces per person

Layer the paprika chicken followed by a pepper quarter (hollow of the pepper facing up) then the torn mozzarella

Repeat this again and insert a skewer down the centre so that everything stays in place – these are your smoky chicken stacks

Add the smoky chicken stacks to a baking tray (or two!) lined with tin foil (to avoid mess!)

Add a drizzle of olive oil and a pinch of salt and pepper and put the tray[s] in the oven for 20 min or until the chicken is cooked through (no pink meat!)

Meanwhile, peel and finely chop (or grate) your garlic

Trim, then chop your spring onion[s]

Drain your sweetcorn

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil and a pinch of salt over a medium-high heat

Once hot, add the chopped garlic and spring onion and cook for 1-2 min or until softened

Add the drained sweetcorn, chilli flakes (can't handle the heat? Go easy!) and half your cider vinegar and cook for a further 1-2 min or until the vinegar has been absorbed

Combine your mayo, remaining ground smoked paprika and remaining cider vinegar in a small bowl

Season with a pinch of salt and pepper and give everything a good mix up – this is your smoky mayo