Crumbed Chicken Nuggets

While the fries are baking, drain the sweetcorn. Heat a large frying pan over a high heat. Add the corn kernels and cook until lightly browned, 4-5 minutes. TIP: Cover the pan with a lid if the kernels are "popping" out. Transfer to a large bowl. Thinly slice the tomato into half-moons. Grate the carrot (unpeeled). Finely chop the chives.

Slice each chicken tenderloin into thirds. In a shallow bowl, combine the salt, sweet mustard spice blend, plain flour and a good pinch of pepper. In a second shallow bowl, whisk the eggs. In a third shallow bowl, place the fine breadcrumbs. Dip a handful of the chicken into the flour mixture, followed by the egg and finally the breadcrumbs. Set aside on a plate. Repeat with the remaining chicken.

Return the frying pan to a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, add 1/2 the crumbed chicken and cook, turning, until golden and cooked through, 5-6 minutes. Transfer to a tray lined with paper towel. Repeat with the remaining chicken. TIP: Add extra oil between batches, if needed, so the chicken doesn't stick to the pan.

To the bowl with the corn, add the balsamic vinegar and 4 tsp olive oil and mix to combine. Add the tomato, carrot and mixed salad leaves. Just before serving, toss to coat. Season to taste with salt and pepper.