• Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a large pot of salted water for the potatoes.
• Chop the potatoes into 2cm chunks (peeling optional). 
• Add the potatoes to the boiling water and cook until fork tender, 15-20 mins.
• Once cooked, drain the potatoes in a colander and return to the pot off the heat.
• Add a knob of butter and a splash of milk or water. Mash until smooth. Season with salt and pepper. Cover to keep warm.

• Meanwhile, trim the carrot. Halve lengthways. Cut into 1cm wide, 5cm long batons.
• Roughly chop parsley.
• Pop the carrots onto a large (lined) baking tray. Drizzle with oil, season with salt, pepper and cumin then toss to coat. Spread out in a single layer.
• When the oven is hot, roast on the middle shelf until tender, 20-25 mins. Turn halfway through. 
• When cooked, toss the carrots with the honey and parsley.

• Lay the chicken out on a chopping board. Place hand on top. 
• Slice horizontally until there's 2cm left (don't slice all the way through). IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.

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

• Open the chicken breasts up like a book and coat in the mayo.
• Add the breadcrumbs to a separate bowl with salt and pepper.
• Working with one chicken breast at a time, press both sides into the breadcrumbs to coat completely.
• Carefully shake off any excess breadcrumbs.

• Place a large pan over medium heat with a drizzle of oil.
• Once the oil is hot, lay the butterflied chicken into the pan and season with salt and pepper.
• Fry until browned and cooked through, 3-6 mins each side.
• Once cooked, transfer to a plate and cover to rest for a couple of mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.

TIP: You want the oil to be nice and hot so the chicken fries properly.

• Arrange the mash and carrots on your plates.
• Plate the golden chicken alongside.