Directions

1. Prepare the chicken by whisking the buttermilk with the mustard in a large glass bowl until well blended. Add the chicken and turn to coat, then cover and marinate in the fridge for at least 30 minutes and up to 8 hours.

2. Preheat the oven to 200°C and line a baking tray with baking paper. Throw the flour, baking powder, sesame seeds, paprika, garlic powder, salt and pepper into a medium ziplock bag. Shake 1 or 2 pieces of marinated chicken at a time in the bag, until coated. Shake off excess flour and place the chicken on the prepared baking tray. Spray the chicken pieces lightly on both sides with olive oil spray if you like. Bake until golden brown and no longer pink in the centre, about 30 minutes for the thighs or 45 minutes for the drumsticks.

3. While the chicken is cooking, make the green mash by placing the potato in a saucepan of cold water over high heat. Bring to the boil, then reduce to a rolling simmer and cook for about 10 minutes, or until the potatoes are tender. Add the peas and broccoli, and cook for another 3 minutes, then drain and add the mint and oil or butter. Mix well, then mash the lot using a fork. Season with salt and pepper.

4. Prepare the slaw by combining the coleslaw, shallots or onion and mayo in a bowl.

5. To make the gravy, mix the hot Cauliflower Cream and cheese with a fork in a small bowl until the cheese has melted through.

6. Serve the KFC with the mash, gravy and slaw.