Chicken heart nuggets

1 Place chicken mince in a large bowl. Roughly slice chicken thighs and place in a food processor to finely chop. Add minced thigh back to chicken mince and blend together.

2 Peel onion and leave root intact. Finely grate onion then add flesh and juice to mixing bowl. Similarly prepare apple then add to mixing bowl. Sprinkle over fresh breadcrumbs and crumbled stock cubes. Mix well with wooden spoon.

3 Line a chopping board with plastic wrap. Place mince mix on board and cover with another plastic wrap layer. Press and spread mix out until it is just over 1cm thick.

4 In a shallow dish mix dried breadcrumbs and crushed crisps well. Use a small 3-4cm-diameter heart-shaped cookie cutter to cut nuggets, dipping in water between each nugget. Place nuggets in crumb mix and coat by pressing into mix. Turn over and press again.

5 Cut potatoes in fine sticks. Place directly onto baking paper on an oven tray and drizzle over oil. Toss well to coat chips. Cook in hot oven for 12 minutes. Turn chips over and cook for 12-15 more minutes.

6 To cook nuggets, heat a large non-stick pan and add a little oil spray. Fry lightly on each side for 2 minutes. Serve with steamed beans and carrots and oven chips.