Crispy chicken

Preheat the oven to 200°C. Tear the bread into a food processor, peel and add the garlic, then whiz until fine.

Place the chicken breasts between two sheets of greaseproof paper, then use a rolling pin or the base of a heavy pan to bash and flatten them out to around 1cm thick.

Lift up the bashed chicken breasts, pour half the breadcrumbs on to the paper, put the chicken back on top, and scatter over the rest of the crumbs. Roughly pat the breadcrumbs on to the chicken, then re-cover with the paper and bash again to help them stick.

Scrub the potatoes, then slice into wedges (use a crinkle-cut knife, if you've got one) and place in a large mixing bowl. Season with a pinch of sea salt and black pepper and drizzle in 1 tablespoon of olive oil, then toss together to coat.

Spread out in a single layer on a large baking tray and bake for 35 minutes, or until golden and cooked through, giving the tray a shake and adding the corn to the oven for the last 10 minutes.

Peel the onion and coarsely grate on a box grater or in a food processor (or slice by hand) with the carrot, apple (discarding the core) and cabbage. Tip into a mixing bowl, mix with the mustard, extra virgin olive oil, vinegar and yoghurt, then season to taste.

When the wedges have 10 minutes to go, place a large non-stick frying pan on a medium heat with 1 tablespoon of olive oil and fry the chicken for 3 minutes on each side, or until golden and cooked through, adding an extra drizzle of oil, if needed.

Remove the chicken to a board, slice 1cm thick, and serve with the wedges, corn and slaw. Delicious with tomato ketchup for dipping.