Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potato and sweet potato into 2cm chunks (no need to peel). Pop them both onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Peel and grate the garlic (or use a garlic press).

Zest and halve the lemon. Finely chop the chives (use scissors if easier). TIP: Discard any tough stalks from the cavolo nero at this stage.

In a small bowl, mix the half the Cajun spice mix with half the chives, half the lemon zest, a squeeze of lemon juice and the olive oil for the dressing (see pantry for amount). Season with salt and set the chive dressing to one side.

Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with the bottom of a saucepan until it’s 1-2cm thick. 

Put the chicken into a medium bowl and drizzle with the olive oil for the marinade (see pantry for amount). Season with salt and add the remaining lemon zest and Cajun spice mix.

Turn the chicken to coat all over, then set aside. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Heat a drizzle of oil in a large frying pan on high heat. Add the cavolo nero and a splash of water and cover until wilted, 3-4 mins.

Remove the lid, add the garlic and stir-fry for 1 min more. Season to taste with salt and pepper. Transfer to a large bowl and cover to keep warm.

Wipe the frying pan clean with some kitchen paper - you'll use it to fry the chicken.

When your potatoes have 15 mins left, put your (now empty) frying pan on medium-high heat (no oil).

Once hot, lay in the marinated chicken. Cook until golden brown, 5-6 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once cooked, transfer the chicken to a board, cover with foil and rest for a couple of mins.

When the potatoes are cooked, add them to your bowl of cavolo nero and roughly mash. Mix in a knob of butter (if you have any) and the remaining chives. Season to taste with salt and pepper.

Cut your chicken widthways into 2cm slices.

Serve your mash topped with the chicken and a drizzle of chive dressing.

Serve with the mayo (see pantry for amount) for dipping and any remaining lemon cut into wedges for squeezing over.

Enjoy!