• Chop the potatoes into 2cm chunks (peeling optional).
• Place in a pot, cover with water and season with salt.
• Bring to the boil and cook until fork tender, 12-18 mins.
• Once cooked, drain in a colander (reserving a little cooking water) and return to the pot, off the heat.
• Add a knob of butter and a splash of milk or cooking water. Mash until smooth. Season with salt and pepper. Cover to keep warm.

• Meanwhile, quarter the lime.
• Roughly chop the parsley (stalks and all).
• Trim and grate the carrot (no need to peel).
• In a deep plate or large bowl, mix the breadcrumbs with the Cajun spice, ¼ tsp salt (per 2P) and pepper.
• Beat 1 egg (per 2P) in a separate deep plate or large bowl.

• Place your hand flat on top of the chicken and cut horizontally from thick end to thin point until there's 2cm left (don't slice all the way through). IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
• Open it up like a book.
• Dip chicken first in egg then in breadcrumbs.
• Transfer to a clean plate.

Note: Swapping to prawns? Toss the prawns with the egg and breadcrumbs, then fry until golden and cooked through, 4-5 mins.

• Place a large pan over medium-high heat with enough oil to cover the bottom.
• Once hot, carefully lay the chicken into the pan and reduce the heat to medium-high.
• Fry until golden brown and cooked through, 8-10 mins.
• Turn every 2-3 mins, adjusting the heat if necessary. IMPORTANT: Chicken is cooked when no longer pink in the middle.

TIP: Allow the oil to get nice and hot so the chicken fries properly.

• Quarter, core and thinly slice the apple (no need to peel).
• To make your dressing, mix 1 tbsp lime juice (per 2P), salt, pepper and a drizzle of oil in a medium bowl.
• Add the carrot, salad leaves, apple and half the parsley. 
• Toss together until everything is coated in the dressing.

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