Sweet 'N' Sour Chicken & Prawn Toast Feast

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

Trim, then chop the spring onions finely and peel and finely chop (or grate) the garlic

Deseed the pepper[s] (scrape the seeds and pith out with a teaspoon), drain the pineapple and then chop both into bite-sized pieces, reserving the pineapple juice

Combine the reserved pineapple juice, half the soy sauce and half the sesame oil (you'll use the rest of both later!) in a small bowl with the tomato ketchup, rice vinegar and 1 tsp [2 tsp] sugar – this is your sweet 'n' sour sauce

Add the long grain rice to an oven-proof dish with the remaining sesame oil, the remaining soy sauce and 300ml [600ml] boiled water

Cover tightly with tin foil and put the dish in the oven for 30 min or until all the water is absorbed and the rice is cooked – this is your sesame rice

Cut the chicken breast portions into large, bite-sized pieces, then add to a bowl with 2/3 of the cornflour (you'll use the rest later!) and a pinch of salt and give everything a good mix up until the chicken is fully coated

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

Once hot, add the coated chicken and cook for 4-5 min on each side until golden, crispy and cooked through (no pink meat!) then set aside for later – this is your crispy chicken

Drain the king prawns and pat them dry with kitchen paper

Using a separate chopping board, chop the drained prawns until they are very finely minced (keep chopping until they become sticky!)

Combine the minced prawns with the chopped garlic and a pinch of salt

Trim the curved tops off the ciabatta[s] so that you are left with a flat surface (Don't chuck the trimmings away. Instead, turn them into breadcrumbs!)

Slice the trimmed ciabatta in half through the middle, then into 4 [8] triangles

Spread the minced prawns onto the ciabatta triangles and press half the toasted sesame seeds (save the rest for garnish!) onto the minced prawns – these are your prawn ciabattas

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

Once hot, add the prawn ciabattas and fry for 4-5 min on each side or until the prawns are cooked through and the toast is golden – these are your prawn toasts

Meanwhile, return the pan with the crispy chicken to a medium-high heat

Add the chopped pepper, chopped pineapple and the remaining cornflour to the pan and cook for 2-3 min or until the pepper has softened

Once softened, add the sweet 'n' sour sauce to the pan and cook for 2-3 min or until thickened – this is your sweet 'n' sour chicken