Add red pepper, red onion, lemon, garlic (wrapped in tin foil) to a baking dish. Season well and coat in tbsp of olive oil. Bake for 30 mins.

Once baked, transfer to a blender along with 2 tbsp of olive oil, basil, oregano, paprika, chilli, salt and pepper and blitz until smooth. Taste your peri peri sauce and seasoning if needed.

Add butterflied chicken breasts to a large bowl and add peri peri sauce. Massage sauce into chicken breast, cover bowl and leave to marinade 3 hours or overnight.

Once ready to cook, heat a non-stick pan or cast iron griddle/ pan and add chicken breasts. Cook roughly five mins each side. You don’t need to move the chicken around whilst it’s cooking.

For the chips, preheat oven to 200°C/ 400°F.

Add cut chips to a large saucepan of boiling water and parboil for 10 mins. Drain and allow steam to evaporate before transferring to a baking tray. Add 2 tbsp of melted coconut oil to your chips, mix well ensuring all chips are coated in coconut oil and bake for 45 mins or until they are golden and crispy.

Once cooked, transfer to a large bowl and add paprika, garlic granules, chilli powder and season to taste. Mix all that seasoning into your chips well.

For the corn, place on a very hot griddle or pan and cook for roughly ten mins until your corn starts to char.