• Preheat oven to 240°C/220°C fan-forced. Cut chat potatoes and corn cob in half. Grate smoked Cheddar cheese. Set aside. • Place potatoes 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 garlic aioli. Enjoy!