• Preheat your oven to 240°C/220°C fan/gas mark 9.
• Chop the potatoes lengthways into 1cm slices, then chop into 1cm chips (peeling optional).
• Pop the chips onto a large (lined) baking tray.
• Drizzle with oil, season well with salt and pepper, then toss to coat. Spread out in a single layer.
• When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn the tray halfway through. 

TIP: Use two baking trays if necessary.

• In a bowl, toss the tomato and chicken with Mexican spice, salt, pepper and a drizzle of oil. 
• Thread chicken and tomato onto the skewers (2 per person), alternating between the two.
• Transfer to another lined baking tray.
• Cook on the middle shelf, 12-15 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.

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

• Trim the salad leaves and roughly chop. Chop the tomato into 2cm chunks.
• Drain the sweetcorn in a sieve.
• Place a pan over medium heat (without oil).
• Add the corn and cook until charred, 5-6 mins. Allow to cool once cooked.
• Just before serving, toss the sweetcorn and salad leaves with honey mustard dressing.

• Divide the Mexican-spiced chicken between plates.
• Serve tossed salad and chips alongside.
• To finish, drizzle the mayo over the skewers.