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

Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 1cm chunks.

Chop the potato into 2cm chunks (no need to peel).

Pop the diced butternut and potato chunks onto a large baking tray. Drizzle with oil, sprinkle over the mixed herbs, 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 and cooked through, 30-35 mins. Turn halfway through.

Meanwhile, trim the green beans. Peel and grate the garlic (or use a garlic press).

In a small bowl, combine the breadcrumbs, peri peri seasoning and olive oil for the crumb (see pantry for amount). Season with salt and pepper.

Lay a chicken breast onto your chopping board, place your hand flat on top and slice into it from the side until there is 2cm left (be careful not to slice all the way through). Open it up like a book. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Repeat with the other breast(s). You have butterflied your chicken! 

Lay the open chicken breasts on a lightly oiled baking tray. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Spoon the mayo over the top of each butterflied breast. Sprinkle over the crumb mixture and press it down with a spoon (discard any leftover crumbs).

Bake on the top shelf of your oven until cooked through, 15-20 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

In a small bowl, combine the hot sauce and honey. Season with salt and pepper and mix well. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Heat a drizzle of oil in a medium frying pan on medium-high heat. 

Once hot, add the green beans and stir-fry until starting to char, 2-3 mins. Stir in the garlic, then turn the heat down to medium and cook for 1 min.

Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins. Remove from the heat, season with salt and pepper and cover to keep warm. 

Once everything's ready, transfer the crumbed chicken to your plates.

Pour over the hot honey sauce. 

Serve the roasted butternut, potato and green beans alongside.