• Preheat oven to 240°C/220°C fan-forced. Cut chat potato and corn cob in half. Grate smoked Cheddar cheese. Set aside. • Place potato on one side of a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Add corn to other side of the tray. Roast for 10 minutes. • Remove tray from oven. Sprinkle diced bacon and grated cheese over potatoes (you may need to break up the bacon with your hands!). • Roast until potatoes are tender and cheese is melted and golden, a further 10-15 minutes. TIP: Cut any larger chat potatoes into quarters! You want them to all be similar in size.

• Meanwhile, trim green beans. • Finely chop garlic. • Thinly slice spring onion. • Cut chicken thigh into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook green beans, tossing, until tender, 4-5 minutes. • Add garlic and cook until fragrant, 1 minute. Season with salt and pepper. Transfer to a plate. Cover to keep warm. TIP: Add a dash of water to help speed up the cooking process!

• In a medium bowl, combine cornflour, chicken-style stock powder and Nan's special seasoning. • Add chicken and toss to coat.

• Return frying pan to medium-high heat with enough olive oil to coat the base. • When oil is hot, shake off any excess spice mixture from chicken, then cook chicken, tossing occasionally, until browned and cooked through, 6-8 minutes (cook in batches if your pan is getting crowded). • Transfer to a paper towel-lined plate. TIP: Chicken is cooked through when it's no longer pink inside.

• Top potatoes with spring onion. Spread corn with the butter, then season. • Divide popcorn chicken, corn and greens between plates. Drizzle chicken with BBQ sauce and ranch dressing. • Serve with cheesy bacon potatoes and mustard mayo. Enjoy!