Preheat oven to 240°C/220°C fan-forced. Cut chat potatoes and corn cob in half. Grate smoked Cheddar cheese and set aside. Place potatoes on one side of lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Add corn to other side of tray. Roast for 10 minutes, then remove from oven. Sprinkle bacon and shredded cheese over potatoes (you may need to break up the bacon with your hands!). Return to oven and 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.

Trim green beans and baby broccoli (halve any thick baby broccoli stems lengthways). Finely chop garlic. Cut chicken thigh into 2cm chunks and transfer to a medium bowl.

In a large frying pan, heat a drizzle of olive oil over high heat. Cook green beans and baby broccoli, tossing, until tender, 6-7 minutes. Add garlic and cook until fragrant, 1 minute. Season with salt and pepper to taste. Transfer to a plate. Cover to keep warm. TIP: Add a dash of water to help speed up the cooking process!

To bowl with the chicken, add cornflour, chicken-style stock powder and Nan's special seasoning. Toss to coat.

Return pan to medium-high heat with enough olive oil to coat the base. When oil is hot, dust off any excess flour 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.

Finely chop herbs. Sprinkle herbs over potatoes. Spread corn with 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.