• Boil a large pot of salted water for the sweet potatoes. Chop into 2cm chunks (peeling optional).
• When boiling, add the potatoes, lower heat to medium and cook until fork tender, 15-20 mins.
• When potatoes are cooked, drain in a colander and return to the pot off the heat.
• Add a knob of butter and a little water or milk. Mash until smooth. Season with salt and pepper. Cover to keep warm.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Halve the lime. Coarsely chop the parsley (stalks and all).
• Trim and grate the carrot (unpeeled).
• Mix the breadcrumbs with the Cajun spice mix, ¼ tsp salt (double for 4p) and pepper together in a deep plate.
• Beat 1 egg (double for 4p) in another deep plate.

• Lay the chicken breast on your chopping board. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
• Place your hand flat on top of the chicken and carefully slice it from thick end to thin point until there's 2cm left (be careful not to slice all the way through).
• Open it up like a book. You've butterflied your chicken! Repeat with the other breast(s).
• Dip chicken in egg and then in breadcrumbs. Set aside.

• Add enough oil to a large pan to cover the entire bottom, and heat on medium-high.
• When the oil is hot fry the chicken for 7-8 mins each side, or until golden, crispy and cooked through.
• Set aside on a clean plate lined with kitchen paper. IMPORTANT: The chicken is cooked when no longer pink in the middle.

TIP: You want the oil to be hot enough that the chicken fries properly.

• Quarter, core and thinly slice the apple (no need to peel).
• In a medium bowl mix 1 tbsp lime juice (double for 4p), a drizzle of oil, salt and pepper.
• Add the carrot, salad leaves, apple, half of the parsley and toss together.

• Arrange the mashed sweet potato, chicken and salad on plates.
• Top with remaining parsley.