Cook the 2 smoked streaky bacon rashers in a dry frying pan over medium heat until crisp, about 4 to 5 minutes.

Transfer the cooked bacon to a chopping board and roughly dice it into crisp pieces.

Place the diced chicken breast in a mixing bowl and coat it with 2 tsp BBQ seasoning and 1 tbsp BBQ sauce.

Whisk the egg in a second mixing bowl, then place the panko breadcrumbs in a separate shallow bowl.

Dip each seasoned chicken piece into the whisked egg, then coat it thoroughly in the panko breadcrumbs.

Arrange the breaded chicken in the air fryer basket and spray lightly with cooking oil spray.

Air fry the chicken at 190°C for 7 minutes, then turn the pieces over and spray them lightly with more oil.

Air fry the chicken for another 4 to 5 minutes, until crisp and cooked through with an internal temperature of 75°C.

Add the peeled diced Maris Piper potatoes to a saucepan and cover them with salted water.

Boil the potatoes for 15 minutes, or until fork-tender.

Drain the cooked potatoes thoroughly, then return them to the warm saucepan.

Mash the potatoes with the light butter and semi-skimmed milk until smooth and creamy.

Season the mash with salt and black pepper, then keep warm.

Spray the frying pan with cooking oil spray and fry the chopped onion and bell pepper over medium-high heat for 3 to 4 minutes until softened.

Pour the passata and remaining 4 tbsp BBQ sauce into the pan, then add the remaining 1 tsp BBQ seasoning.

Cook the sauce over high heat until bubbling and thickened, about 3 to 5 minutes.

Add the crispy air-fried chicken to the thickened BBQ sauce and toss gently until coated.

Divide the creamy mash between 2 bowls, then top each portion with BBQ chicken and diced crispy bacon.