Catherine Tyldesley served up tasty chicken Kiev with chilli and garlic broccoli and sweet potato wedges on Lorraine.

The ingredients for the herb butter: 4tbsp unsalted butter, softened at room temperature, 2tbsp fresh parsley, 1tbsp fresh dill, 2 cloves garlic, peeled and minced, ¼ tsp salt and 1/8 tsp black pepper.

For the chicken: 4 chicken breast, skinless, 120g almond flour or rice flour, 120g of quinoa flakes or 90g oats, ¾ tsp salt, ¼ tsp black pepper, ½ tsp garlic powder and 2 large medium free range eggs, beaten.

For the wedges: 4 medium sweet potatoes, cut each potato into 8 wedges and 1tbsp olive oil.

For the broccoli: 1 whole broccoli, broken into florets, 1tbsp olive oil, 1tsp chilli flakes and 2 garlic cloves, peeled and minced.