Italia Nuggets, Sweet Potato Chips, Posh Peas & Homemade Slaw

Prep Time: 25 mins - Cook Time: 30-40 mins - Serves: 2
Nuggets with all the trimmings - a firm family favourite, with a luxurious twist!


For the Sweet Potato Chips-

  • 2 Large Sweet Potatoes
  • 2 tbsp Olive Oil
  • 2 tbsp Soy Sauce

For the Coleslaw-

  • 1/4 White Cabbage
  • 1/4 Red Onion
  • 1/2 Carrot, peeled
  • 1-3 tbsp Mayonnaise
  • 1 tsp Dijon Mustard

For the Posh Peas-

  • 2 Handful of Petit Pois
  • 1 Red Chilli, sliced
  • 5 Mint Leaves, chopped
  • 1 tsp Salted Butter


  1. To make the sweet potato chips, preheat the oven to 200 degrees. Cut the sweet potato into chips, toss in a bowl with the soy sauce and olive oil. Transfer to a lined baking tray & season with black pepper. Bake in the oven for 30-40 minutes.
  2. Whilst the chips are cooking, you can make your coleslaw. Finely slice the white cabbage and red onion and grate your cabbage into a bowl. Mix in the mayonnaise & the mustard, stirring well until everything is combined. You can add more mayonnaise and mustard if needed.
  3. Place the Chicken Italia Nuggets onto a lined baking tray and place in the oven about half way through the cooking time for the chips. Bake the nuggets for 14-16 minutes, according to pack instructions. 
  4. Heat some oil in a pan and fry off the chilli, add the peas into the pan with a little water, cook the peas for 1-3 minutes, then mix in the mint and place the butter on top to melt through the peas. 
  5. To make the nuggets into hearts, slice 2 diagonally and take the 2 halves from each nugget to make a heart. 
  6. Plate everything up & enjoy!
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