• Preheat the oven to 240°C/220°C fan/gas mark 9.
• Halve the potatoes, quartering larger pieces, and pop onto a lined baking tray. 
• Drizzle with oil and season with salt and pepper.
• Rub the oil over the potatoes then spread out cut-side down on the baking tray.
• Roast on the top shelf of the oven until fork tender, 25-35 mins.

• Place a pan over medium-high heat with a drizzle of oil.
• Once hot, add the chicken and season with salt and pepper.
• Fry until golden brown and cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle. 
• Remove the pan from the heat. Stir through the Ballymaloe relish and a splash of water.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.

• Halve the ciabattas lengthways.
• Top the ciabatta base with chicken and scatter the cheese over the top. 
• Pop the ciabatta bases and lids in the oven until the cheese is melted, 4-5 mins.
• Meanwhile, chop the tomato into 2cm chunks.
• Just before serving toss the tomatoes and salad leaves with a drizzle of oil. Season to taste with salt and pepper. 

• Once toasted, pop the ciabatta lids onto the bases and slice the sandwich in half widthways. 
• Serve with roast potatoes and tomato salad alongside.