Cheesy Chicken Poutine with Garlic-Butter Kale

Preheat the oven to 200°C/180°C (fan)/400°F/Gas 6. Boil a kettle of water.

Cut the white potato into thin chips with skins on, and spread them onto a baking tray. Drizzle with olive oil, season with salt and pepper, and bake for 20-25 minutes or until crispy.

In a large, wide-based pan with a matching lid, heat a drizzle of olive oil over medium-high heat. Add the chicken breast and cook for 5 minutes on each side. Pour in 400ml of boiled water and crumble in the chicken stock cube. Reduce the heat to low, cover, and cook for 15 minutes, or until the chicken is cooked through.

Meanwhile, peel and finely chop the garlic clove. Finely chop the chives. Combine 1 tbsp cornstarch with 2 tbsp of water to make a cornstarch mixture. Tear the fresh mozzarella into small pieces and grate the cheddar cheese.

When the potato chips have crisped, divide them into two piles on the baking tray. Sprinkle the mozzarella and cheddar cheese over each pile, and return to the oven for 5-6 minutes or until the cheese is melted.

Place a 15g piece of unsalted butter on a large A3-sized piece of aluminum foil, topped with shredded kale and chopped garlic. Fold the foil to create a sealed parcel. Put the parcel in the oven for 5 minutes or until the kale has wilted.

Transfer the cooked chicken to a plate and return the pan to medium heat. Add chopped chives and the cornstarch mixture to the pan, whisking immediately to avoid lumps. Cook for 1 minute or until the sauce thickens to make a chive gravy. Using two forks, shred the chicken breast.

Serve the cheesy chips topped with shredded chicken and chive gravy, accompanied by garlic butter kale on the side. Enjoy!