• 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, 12-18 mins.
• Once cooked, drain 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 carrots. Halve lengthways. Cut into 1cm wide, 5cm long batons.
• Roughly chop the parsley (stalks and all).
• Pop the carrots onto a lined baking tray. Toss with salt, pepper, cumin and a drizzle of oil. Spread out in a single layer.
• When the oven is hot, roast on the middle shelf until tender, 20-25 mins. Turn the tray halfway through. 
• When cooked, toss the carrots with honey and parsley.

• Lay the chicken out on a board. Place your hand flat on top. 
• Slice horizontally until there's 2cm left (don't cut all the way through). IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
• Open the chicken breasts up like a book.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. It will still taste delicious once cooked!

• Pop the mayo into a large bowl then add the chicken, turning so it's coated all over.
• Add the breadcrumbs to a separate bowl with a pinch of 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 hot, add the chicken to the pan. Season with salt and pepper.
• Fry until browned and cooked through, 3-6 mins each side. IMPORTANT: Chicken is cooked when no longer pink in the middle.
• Add the peas to the pan for the final 1 min of cooking time.
• Once cooked, transfer to a plate, cover and allow to rest, 1-2 mins.

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

• Pour the hollandaise into a small pot and gently warm through on medium heat.
  Season to taste with salt, pepper and sugar.
• Arrange the creamy mashed potato and carrots on your plates.
• Serve the peas and golden chicken alongside.
• Serve the hollandaise on the side.