Marmite Fried Chicken, Chips & Apple Slaw

Method

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6 and boil a kettle. Cut the potatoes (skins on) into thin chips. Add the chips to a baking tray with a generous drizzle of vegetable oil and a pinch of salt and pepper.

Give everything a good mix up and put the tray in the oven for 25-30 min or until golden and crisp.

Add a handful of flour to a plate with a generous pinch of salt. Combine the natural yoghurt and half of the Marmite (save the rest for later!) in a separate bowl – this is your cheats Marmite buttermilk.

Add the cornflour to a large plate with the cayenne pepper (can't handle the heat? Go easy!), dried oregano, allspice, paprika and 2 tbsp flour. Add a pinch of salt and a few grinds of black pepper and give it a good mix up – this is your spice mix.

Slice the chicken breasts into 8 strips.

Coat the chicken strips in the flour, tap off the excess, then add them into the cheats' Marmite buttermilk and finally press them into the spice mix firmly to evenly coat all over – these are your Marmite chicken strips.

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil (enough to cover the base of the pan) over a medium-high heat.

Once hot, add the Marmite chicken strips and cook for 5-7 min on each side or until the chicken is crispy and cooked through (no pink meat!) – these are your Marmite fried chicken strips.

While the chicken is cooking, wash and shred the little gem lettuce. Slice the apple finely.

Add the shredded little gem and sliced apple to a bowl with 1 tbsp mayonnaise (save the rest for later) and the white wine vinegar Gently mix it all together – this is your apple slaw.

Add the remaining mayonnaise and remaining Marmite to a bowl and give it a good mix up – this is your Marmite mayo.

Serve the Marmite fried chicken strips with the chips, apple slaw and Marmite mayo to the side.