Chicken thighs are very economical and very tasty and, in my opinion, this corn-fed chicken is the star of show. These come from Manor Farm and I have been using them in MacNean for a long time. They are a Cavan company with a well-deserved reputation for quality and taste. I look forward to visiting them with the Simply Better team in September.

The butter bean mash is carb-free so you might like to use it instead of rice. I always keep a few cans of butter beans, haricot or cannelini beans in the kitchen. They are very handy and are delicious in a vegetable soup

The family love these crunchy corn-fed chicken strips. These skinless fillets are lean and full of flavour. The cornflakes jazz them up and they are like goujons. You could also use breadcrumbs or panko crumbs. Happy cooking.

Crispy Corn-Fed Chicken Thighs

with Butter Bean Mash

Serves four

8 Simply Better fresh Irish corn-fed chicken thighs (bone removed)

1 tbsp cold-pressed Irish rapeseed oil

½ tsp Simply Better Spanish orange blossom honey

1 garlic clove, crushed

2 tsp soy sauce

1 tsp Chinese five-spice powder

1 tsp chopped fresh coriander

Steamed fine green beans, to serve

For the butter bean mash:

4 tbsp Simply Better Sicilian Dop Val di Mazara extra virgin olive oil

1 garlic clove, crushed

1 sprig of rosemary

Finely grated rind of 1 lemon

2 x 400g (14oz) tins of butter beans, drained and rinsed

Sea salt & freshly ground black pepper

1 Mix together the garlic, oil, soy sauce, Chinese five-spice powder, coriander and honey in a shallow non-metallic dish. Add the chicken thighs and mix well to coat evenly. Then cover with cling film and marinate for at least 20 minutes or overnight in the fridge is perfect.

2 Heat a non-stick frying pan over a medium heat. Remove the chicken thighs from the marinade and season all over. Add to the heated pan, skin side down, then reduce the heat to very low and cook for about 20 minutes until the skin is crispy and browned and the flesh has almost completely cooked through. Turn them over and cook for another four to five minutes until completely cooked through and tender.

3 Meanwhile, to make the butter bean mash, pour the oil into a large pan and add the garlic, rosemary and lemon. Heat very gently for about five minutes, then remove the rosemary and stir in the beans. Cook for a couple of minutes until heated through, stirring regularly, then mash roughly with a potato masher. Season with salt and pepper.

4 Divide the butter bean mash among plates and top each one with two crispy, fragrant chicken thighs. Add some fine beans to serve.

Crunchy Corn-Fed Chicken

Strips with Honey-Mustard Dip

Serves four

4 Simply Better fresh Irish corn-fed chicken breast fillets, cut into eight even strips

2 free-range corn-fed eggs

50g (2oz) plain flour

2 tbsp milk

150g (5oz) cornflakes, crushed

Olive oil spray, for cooking

½ cucumber, cut into chunks

For the honey-mustard dip:

1 tsp Simply Better Spanish orange blossom honey

2 tbsp thick Greek yogurt

1 tbsp mayonnaise

1 heaped tsp dijon mustard

Sea salt and freshly ground black pepper

1 Preheat the oven to 200oC (400oF/gas mark six). Line a large baking sheet with non-stick baking paper.

2 To make the honey-mustard dip, mix the yoghurt with the mayonnaise, mustard and honey in a small bowl and season to taste. Cover with cling film and chill until needed.

3 Place the flour on a plate and season to taste. Beat together the eggs and milk in a separate dish. Put the cornflakes in another dish. Toss the chicken strips lightly in the flour, then dip in the beaten egg mixture and coat with the cornflakes.

4 Arrange the coated chicken strips on the lined baking sheet and spray lightly with the olive oil. Place in the oven and cook for eight to 10 minutes, until crisp and golden brown.

5 Arrange the crunchy chicken strips on plates with small bowls of the honey-mustard dip and the chunks of cucumber to serve. CL