Ingredients

• ½ chicken breast
• skin removed
• cut into strips
• 1 tbsp olive oil
• salt and freshly ground black pepper
• 1 tbsp honey
• 55g/2oz self-raising flour
• 1 tsp baking powder
• pinch salt
• 2 free-range eggs
• 2-4 tbsp milk
• 100g/3½oz canned sweetcorn
• drained
• 2 tbsp olive oil
• vegetable oil for frying
• 1 potato
• sliced
• 2 tbsp olive oil
• ½ onion
• finely chopped
• 1 garlic clove
• crushed
• ½ orange pepper
• chopped
• 1 vine tomato
• seeds removed
• chopped
• ½ tsp chilli flakes
• 2 tbsp white wine vinegar
• 2 tsp caster sugar
• 1 tbsp tomato ketchup
• 55g/2oz mangetout
• sliced

Directions

• Preheat the oven to 180C/350F/Gas 4.
• For the chicken
• rub the oil into the meat and season with the salt and pepper.
• In an ovenproof griddle pan
• heat a small amount of oil over a medium heat and add the chicken pieces
• turning them until they are browned all over. Drizzle the honey over the chicken and transfer the pan to the oven for 7-8 minutes to cook the chicken through.
• For the sweetcorn fritters
• mix the flour
• baking powder and salt in a large bowl. Using an electric whisk
• mix in the eggs and add the milk little by little until the mixture has the consistency of a thick batter. Fold in the sweetcorn.
• In a large frying pan
• heat the oil over a medium heat. Using a large spoon
• spoon the batter into the frying pan
• keeping the spoonfuls of batter separate so that they form fritters.
• Fry the fritters for 3-4 minutes on each side
• or until golden-brown and cooked through.
• For the sautéed potatoes
• heat the vegetable oil in a large pan over a medium heat and add the potato slices to the oil. Cook for two minutes until they have softened but are not cooked through. Remove and drain on kitchen paper.
• Return the potato slices to the hot oil for another five minutes until cooked through
• or until golden-brown and crisp. Remove and set aside to drain on kitchen paper.
• For the yellow pepper chilli jam
• heat the oil in a frying pan over a medium heat. Add the onions and garlic and fry for 2-3 minutes
• or until softened. Add the pepper
• tomato
• chilli flakes
• wine vinegar
• sugar and tomato ketchup and cook for 8-10 minutes until the vegetables have visibly softened
• then add the sliced mangetout.
• To serve
• place the chicken goujons on a plate with the sweetcorn fritters and potatoes
• and garnish with a spoonful of the pepper chilli jam.