Paddy's Chicken Nuggets

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

Slice the 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 (see ingredients). Dip a handful of the chicken into the flour mixture, followed by the egg and finally the breadcrumbs. Transfer to a plate.

Heat a large frying pan over a high heat with enough olive oil to coat the base. When the oil is hot, cook the crumbed chicken in batches, turning, until golden and cooked through, 5-6 minutes. Transfer to a plate lined with paper towel. TIP: Add extra oil between batches, if needed, so the chicken doesn't stick to the pan.

Add the balsamic vinegar and a good drizzle of olive oil to the sweetcorn. Add the tomato, carrot and mixed salad leaves. Toss to coat and season to taste.