4 large baking potatoes, peeled and cut into chips Low-calorie cooking spray
600g mini chicken fillets
2 level tbsp plain flour
1 level tbsp sriracha chilli sauce
4 tbsp tomato purée
2 tbsp red wine vinegar
2 tsp Worcestershire sauce
1 tsp sweet smoked paprika
For the blue-cheese slaw:
350g white cabbage, finely shredded
3 celery sticks, cut into matchsticks
3 celery sticks, cut into matchsticks
25g Gorgonzola
Juice of 1 lemon
100g fat-free natural fromage frais
1 Preheat your oven to 220°C/fan 200°C/gas 7. Boil the chips for 3-4 minutes, then drain well. Spread in a single layer on a non-stick baking tray and spray with lowcalorie cooking spray. Season and bake on the bottom shelf for 20-25 minutes, or until golden.
2 Meanwhile, toss the chicken in the flour to coat evenly, then spread on 1 or 2 non-stick baking trays and spray with low-calorie cooking spray. Make the buffalo sauce by mixing together the sriracha, tomato purée, vinegar, Worcestershire sauce and paprika in a bowl. Set aside.
3 Add the chicken to the oven, above the chips, and roast for 10 minutes. Spoon the buffalo sauce evenly over the chicken, then bake for a further 2 minutes, or until the chicken is cooked through.
4 Meanwhile, tip the cabbage, celery and spring onions into a large bowl. Put the Gorgonzola, lemon juice, fromage frais and 2 tbsp water in a small food processor and whizz until smooth (or use a hand blender). Pour over the slaw veg and mix well. Serve a quarter of the chicken and slaw per person with the chips.