Southern Fried Chicken & Cheddar Bacon Biscuits

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. • To a large bowl, add the measured butter and basic sponge mix. Using finger tips, rub the butter into the flour mix, until resembling fine breadcrumbs. • Add the spring onion, diced bacon, Cheddar cheese, and the milk. Gently mix until the dough comes together.

TIP: Careful not to overmix the dough! TIP: Don't worry if the dough is slightly crumbly, gently press to bring together!

• Tip the dough onto a lined oven tray and press into a 12cm x 15cm rectangle, around 3cm thick. • Cut the dough into 6 even rectangles and gently separate. Brush the tops of the biscuits with a splash of milk. • Bake until lightly browned, 15-18 minutes.

• Meanwhile, heat a large frying pan over medium-high heat with enough olive oil to cover the base. To the bowl with the chicken, add cornflour and the plain flour and toss to combine. • When oil is hot, dust off any excess flour from chicken and cook until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Transfer to a paper towel-lined plate.

• While the chicken is cooking, boil the kettle. • In a large bowl, combine shredded cabbage mix, apple, baby spinach leaves, a drizzle of white wine vinegar and olive oil. Season with salt and pepper. • In a medium heatproof bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute.