Boil the potatoes

• Peel and cube the potatoes, then place them in a stockpot with salted water.
• Boil until fork tender, then drain.

Mash the potatoes

• Mash the drained potatoes with the butter and milk.
• Season with salt and pepper and stir in half of the cheddar cheese until melted and creamy.

Coat and fry the chicken

• Toss the chicken pieces in the flour seasoned with salt and pepper.
• Heat the vegetable oil in a frying pan and fry the chicken until golden and cooked through.

Warm the gravy and corn

• Warm the gravy in a small saucepan.
• Heat the sweetcorn through.

Assemble the bowls

• Spoon the mashed potatoes into bowls.
• Top with the crispy chicken, sweetcorn and warm gravy.
• Finish with the remaining cheddar cheese and serve.