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

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

Trim the carrots (no need to peel). Cut into roughly 1cm wide, 5cm long batons.

Trim the courgette. Cut into roughly 1cm wide, 5cm long batons.

Pop the chips onto a large baking tray and the veg onto another large baking tray. Drizzle both with oil, sprinkle over the peri peri seasoning, 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, bake the chips on the top shelf until golden, 25-30 mins. Turn halfway through.

Roast the veg batons on the middle shelf until tender, 20-30 mins. Turn halfway through.

While everything bakes in the oven, in a small bowl, combine the sriracha and mayo (see pantry for amount). Set aside - this is your sriracha mayo.

Slice the chicken breasts widthways into 2cm thin strips. 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 bowl and whisk.

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

Season the chicken, then dip into the egg and then the 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 completely 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, lay in the chicken. Cook until golden brown, 3-4 mins each side. Adjust the heat if necessary. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once cooked, transfer the chicken to a plate lined with kitchen paper.

Share the chicken goujons and chips between plates.

Build your own: Bring everything to the table and everyone can have the sides and dips they like best to their plate. Fried chicken, chips, veg batons, aioli, sriracha mayo and ketchup (see pantry for amount).