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.

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

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

In a small bowl, combine half the chives, half the lemon zest, a squeeze of lemon juice and the olive oil (see pantry for amount). Season with salt and pepper, then set aside.

Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Sprinkle over the Cajun spice mix and season with salt and pepper.

Rub to coat, then set aside for later. 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 remaining, put your (now empty) frying pan on medium-high heat with a drizzle of oil.

Once hot, lay in the 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. Stir through a knob of butter (if you have any) and the remaining chives. Season with salt.

Slice your chicken widthways into 2cm slices and share between your plates. Drizzle over the chive dressing.

Serve the mash and a dollop of mayo (see pantry for amount) alongside.