• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook bacon, turning, until golden, 4-5 minutes. Transfer to a plate. • Meanwhile, thinly slice tomato into rounds.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken tenderloins and savoury seasoning, tossing to coat, until browned and cooked through, 3-4 minutes each side. • Remove from heat, then add onion chutney (see ingredients), turning to coat.

• While the chicken is cooking, transfer corn to a large microwave-safe plate. Cover with a damp paper towel. Microwave corn on high, until tender, 4-5 minutes. • Drain any excess liquid and season with salt and pepper. Spread over butter and sprinkle with a pinch of chilli flakes (if using).

• Meanwhile, slice bake-at-home ciabatta in half lengthways. Toast or grill ciabatta to your liking. • Spread the ciabatta bases with mustard mayo. • Top with mixed salad leaves, tomato, bacon, Cheddar cheese and chicken (slice chicken if preferred). • Serve with corn cob and any remaining mayo. Enjoy!