• 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.
• Once 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 or large bowl.
• Beat 1 egg (double for 4p) in a separate deep plate or large bowl.

• 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 (don't slice all the way through).
• Open it up like a book. You've butterflied your chicken! Repeat with the other breast(s).
• Dip chicken first in egg 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, and half the parsley. Toss together.

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