• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. • Place fries and half the garlic & herb seasoning on a lined oven tray. Drizzle with olive oil and toss to coat. • Bake until tender, 20-25 minutes.

• Thinly slice cucumber. Zest lemon and slice into wedges. Finely chop garlic. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.

• When fries have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat with the butter and a drizzle of olive oil. • Cook chicken steaks with the remaining garlic & herb seasoning and garlic, until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, then add lemon zest and a squeeze of lemon juice. Toss to combine and season to taste. TIP: Chicken is cooked through when it's no longer pink inside.

• Meanwhile, slice brioche hotdog buns in half lengthways. • Bake directly on a wire oven rack until heated through, 5-7 minutes.

• In a medium bowl, combine mixed salad leaves, cucumber, a squeeze of lemon juice, a drizzle of olive oil. Season with salt and pepper.

• Fill brioche rolls with cucumber salad and garlic butter chicken. • Drizzle over dill & parsley mayonnaise. • Divide garlic butter chicken Po'Boys and spiced fries between plates. Enjoy!