Smokey Crumbed Chicken Subs & Potato Wedges

• Meanwhile, slice cucumber into thin sticks. Slice avocado in half, scoop out flesh and thinly slice. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a shallow bowl, combine cornflour and Kiwi spice blend. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip chicken into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook crumbed chicken in batches until golden and cooked through, 3-5 minutes each side. • Transfer to a paper towel-lined plate and season with a pinch of salt.

TIP: Chicken is cooked through when it’s no longer pink inside.

• Meanwhile, slice brioche hotdog buns in half lengthways. • Bake buns directly on the wire oven rack until heated through, 5-7 minutes.

• While the buns are toasting, combine mayonnaise, Dijon mustard and the honey in a small bowl. • In a medium bowl, combine mixed salad leaves, cucumber, avocado, a drizzle of white wine vinegar and olive oil. Season to taste.