Get your instant mash and pour it into a medium-sized bowl. Add all your spices and a pinch of salt and pepper and stir.

Dunk and roll the chicken strips in the coating until covered.

Throw into the airfryer, give them a little drizzle of oil and cook for 15 minutes at 180°C. Halfway through, give them a shake and another drop of oil. When cooked, set aside.

If you don't have an airfryer, you can put the coated chicken strips on a baking tray, drizzle with oil and pop them into the preheated oven for 20–25 minutes or until golden brown.

Next up, rinse your chips and drain them well before popping them into a microwave-safe bowl and heating in the microwave for 8–10 minutes until they soften up.

Take them out, drizzle with some oil and pop in the airfryer for 15 minutes at 200°C. Shake halfway through cooking. Again, if you don't have an airfryer, just pop them on a baking tray, drizzle with oil and put in the oven with the chicken, until golden brown.

When the chicken and chips are almost done, put the carrot, onion, pepper and garlic in a wok with a TBSP of oil and cook until they have softened but still have a bite. Season with salt and chilli flakes to taste.

When the veg are ready, tip your cooked chicken and chips into the wok to warm them back up.

Add the Chinese five spice and sweetener, if using, and toss well.

Dish up and serve with a drizzle of curry sauce.