• 75 g (3 oz) dried breadcrumbs
  • 3 tablespoons grated Parmesan cheese
  • 1 tablespoon chopped oregano or parsley
  • 1 egg
  • 4 medium boneless, skinless chicken breasts, about 200 g (7 oz) each, cut into 1 cm (½ inch) strips
  • 500 g (1 lb) potatoes
  • 1 tablespoon sunflower oil, plus extra for oiling
  • salt and pepper
  • 150 ml (¼ pint) mayonnaise
  • 40 g (1½ oz) gherkins, finely chopped
  • 1 garlic clove, crushed
  • 1 tablespoon capers, rinsed, drained and finely chopped
  • 2 tablespoons chopped chives

Cut the potatoes into chunky chips and toss in a bowl with the oil and plenty of salt and pepper. Scatter in a lightly oiled shallow roasting tin and place on the lower rack of the halogen oven. Set the temperature to 200°C (392°F) and cook for 20 minutes, turning once.

Meanwhile mix together the breadcrumbs, Parmesan, oregano or parsley and a little salt and pepper. Tip out on to a plate. Beat the egg on a separate plate.

Coat the chicken strips in the egg, then the bread-crumbs, and space them slightly apart in an oiled shallow roasting tin. Place on the upper rack of the halogen oven. Leaving the chips on the bottom rack, cook them with the chicken for a further 30 minutes, turning the chicken goujons once, until chicken and chips are golden brown.

Make the tartare sauce. Mix together the mayonnaise, gherkins, garlic, capers and chives, and season with a little salt and pepper. Turn into a small serving bowl. Serve the goujons and chips piping hot, accompanied by the tartare sauce, lemon wedges and a leafy salad.

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