Lisa Faulkner and John Torode severed up tasty rice crispy chicken with sweet potato wedges on John and Lisa’s Weekend Kitchen.

The ingredients are: 250g rice krispies, Mayonnaise for dipping (a couple of dollops), 4 skinless and boneless chicken breasts cut into nuggets or goujons, Salt and pepper and 4 sweet potatoes.

See recipes from Lisa in her book titled: The Way I Cook… available from Amazon now.