Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the sweet potatoes lengthways into 1cm slices, then chop into 1cm wide fries (no need to peel).

Pop the fries onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the middle shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, peel and grate the garlic (or use a garlic press). Drain the sweetcorn in a sieve.

Sandwich each chicken breast between two pieces of baking paper. Pop onto a board, then give them a bash with a rolling pin or the bottom of a saucepan until they’re 1-2cm thick. Season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Crack the egg (see pantry for amount) into a medium bowl and whisk with a fork.

In another bowl, combine the breadcrumbs with salt (see pantry for amount), pepper and two thirds of the Central American style spice mix.

Dip the chicken into the egg and then the seasoned breadcrumbs, ensuring it's completely coated.

Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg. 

Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.

Once hot, carefully lay the chicken into the pan and fry until golden brown, 2-3 mins each side. Adjust the heat if necessary.

Transfer the chicken to a baking tray and bake on the top shelf of your oven until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Give the pan a quick wipe clean.

While the chicken bakes, heat the (now empty) pan on high heat with a drizzle of oil.

Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.

Once charred, lower the heat, then stir in the garlic and remaining Central American spice mix and stir-fry for 1 min more.

Add the creme fraiche, chicken stock paste, sugar and water for the sauce (see pantry for both amounts). Stir to combine, bring to the boil, then lower the heat and simmer until thickened, 2-3 mins.

Once thickened, add the spinach to the creamed corn a handful at a time and until wilted and piping hot, 1-2 mins.

Transfer the chicken cutlets to your plates.

Serve the creamed corn and spinach and the sweet potato fries alongside.

Add dollops of the mayonnaise (see pantry for amount) onto your plates for dipping.