Spiced Chicken Ciabatta With Herby Roast Sweet Potatoes

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

Chop your potato[es] (skins on) into bite-sized pieces

Add the chopped potatoes to a baking tray (or two!) and drizzle with 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and season with your dried oregano and a pinch of salt and pepper

Put the tray[s] in the oven for 25 min or until golden and crisp – these are your herby roast potatoes

Add your chicken to a plate with your cayenne pepper (can't handle the heat? Go easy!) and season generously with salt and pepper

Trim, then slice your spring onion[s] finely

Peel and finely chop (or grate) your garlic

Add the sliced spring onion to a bowl with your mayo, chopped garlic (don't like raw garlic? Go easy!), white wine vinegar, a pinch of salt, pepper and a drizzle of olive oil – this is your garlic mayo

Meanwhile, heat a large, wide-based pan (preferably non-stick with a matching lid) with 1 tbsp [1 1/2 tbsp] [2 tbsp] vegetable oil over a medium-high heat

Once hot, add the spiced chicken and cook for 3 min on each side or until golden, then add a couple of splashes of water to the pan and cover with a lid

Cook for a further 10-12 min or until the chicken is cooked through (no pink meat!)

Add your ciabatta[s] to a separate baking tray (or two!) and put the tray[s] in the oven for 5 min or until it is hot and toasted

Carefully slice in half before serving

Wash your lettuce, then pat dry with kitchen paper and shred roughly

Slice your tomato[es] into rounds