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

• Surround the chicken with baking paper. IMPORTANT: Wash hands and equipment after handling raw chicken.
• Bash with a pot until 1-2 cm thick. Season with salt and pepper.
• Beat 1 egg (double for 4p) in a bowl.
• Add breadcrumbs and BBQ rub to another bowl. Season with salt and pepper.
• Dip the chicken in the egg then the breadcrumbs.

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

• Place a large pan over high heat with enough oil to coat the bottom. 
• Once hot, carefully lay the chicken into the pan and fry until golden-brown, 2-3 mins on each side. Adjust the heat if necessary. 

TIP: You want the oil to be hot so the chicken fries properly—heat for 2-3 mins before you add the chicken.

• Pop the chicken onto a lined baking tray.
• Place the chicken on the middle shelf until cooked through, 8-10 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle. 

• Meanwhile, halve the cabbage, cut out and discard the tough core, then thinly slice.
• Trim the carrot, then coarsely grate (no need to peel).
• Quarter the lime.
• Pop the carrot, cabbage and aioli into a bowl. Mix well and season with salt and pepper. Add lime juice to taste.
• Trim and thinly slice the scallion. 

• Divide the crumbed chicken and roast potatoes between plates.
• Serve the Ballymaloe relish, slaw and remaining lime wedges alongside.
• Finish with a scattering of scallion.