Step 1

600 g Waxy potatoes · 1 tbsp Oil for the potatoes · 1 tsp Salt

Preheat the oven to 220 °C (200 °C fan). Peel the potatoes if you like and cut them into quarters. Place them on a baking tray lined with parchment paper, toss them with 1 tablespoon of oil and salt, and bake for 25–30 minutes, until golden.

Step 2

250 g Chicken breast in brine · 25 g Flour · 2 g Hello Paprika spice mix · 37 1/2 g Mayonnaise · 50 g Panko

Place the chicken breasts on a cutting board and slice them horizontally to make thin fillets. Prepare three plates: put the flour on the first; mix Hello Paprika with half of the mayonnaise on the second; and put the panko on the third.

Step 3

Coat the chicken in the flour, then in the mayonnaise and spice mixture, and finally in the panko, pressing it on so it sticks.

Step 4

2 tbsp Oil for browning the chicken

Heat 2 tablespoons of oil in a large frying pan. Brown the chicken for about 2 minutes on each side. Transfer it to the tray alongside the potatoes and bake for 12–14 minutes, until cooked through.

Step 5

1 tsp Salt · 2 Carrots · 10 g Fresh dill · 1 tbsp Honey · 75 g Plain yogurt · 1 tsp Black pepper

Finely chop the dill and grate the carrots. Mix them with the honey and half of the yogurt; season with salt and pepper.

Step 6

1 tsp Salt · 37 1/2 g Mayonnaise · 75 g Plain yogurt · 4 g Hello Curry spice mix · 1 tsp Black pepper

In a small bowl, mix the remaining yogurt, the remaining mayonnaise and Hello Curry. Season with salt and pepper, and serve the sauce with the chicken, potatoes and salad.