Serves 2

2 mini corn cobs

Olive oil spread

300g  chicken fillets cut into thick strips

80g plain flour

1 dessert spoon of hot paprika

2 tsp onion salt

1 tsp black pepper

1/2 tsp thyme

1/2 tsp celery salt

1 tsp dried oregano

1/2 tsp garlic powder

1/2 tsp ground allspice

1 tsp dried marjoram

Pinch of dried chilli

Pinch of salt

2 eggs beaten

2 potatoes

Preheat the oven to 180 degrees

Pop your corn onto a piece of foil, smear over a heaped teaspoon of olive oil spread over each one, season and wrap up so you have 2 parcels.

Bring a saucepan of water to a boil, Peel your potatoes and cut into thin chips, pop into your boiling water for 1 minute or so, drain into a colander.

Place onto a baking tray, drizzle over olive oil and season.

Mix all the spices with the flour. Pop your beaten eggs into a bowl and dip the fillets in shaking off any excess egg, then pop them into the spice flour mix.

Pop the chips and corn into the oven for 20 minutes.

While your chips and corn are cooking, Pour a good glug of olive oil into a non stick frying pan and pop the heat on medium, put the chicken pieces in and cook for 6 minutes or so turning as they cook.