• Preheat your oven to 240°C/220°C fan/gas mark 9.
• Quarter the potatoes and pop onto a large (lined) baking tray.
• Drizzle with oil, season well with salt and pepper, then toss to coat. Spread out in a single layer.
• When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through. 

TIP: Use two baking trays if necessary.

• Halve the cabbage, cut out and discard the core, then thinly slice.
• Trim the carrot, then coarsely grate (no need to peel).
• Quarter the lemon.
• In a bowl, mix the aioli, some lemon juice, cabbage and carrot.
• Season with salt, pepper and more lemon juice if desired.

• Place your hand flat on top of the chicken and slice through horizontally to make two thin steaks.
• Coat the chicken with a drizzle of oil, Central American spice, salt and pepper. IMPORTANT: Wash hands and equipment after handling raw meat. Chicken is safe to eat when browned on the outside.

• Place a large pan over medium-high heat with a drizzle of oil.
• When hot, add the chicken steaks and season with salt and pepper.
• Cook through, 3-6 mins each side (cook in batches if your pan is getting crowded). IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
• Remove from the pan once cooked.

• Add a splash of water to the empty pan with a knob of butter (if you have any).
• Once the butter has melted, remove the pan from the heat.
• Stir in the chipotle paste.
• Taste and season with salt and pepper, if required.

• Divide the chicken between plates and drizzle over the chipotle butter.
• Serve potatoes and lemon aioli slaw on the side.
• Serve with any remaining lemon wedges for squeezing over.