Heat the oven to 180°C fan and line two baking sheet with baking parchment. Tip the halved tomatoes onto one baking sheet with the garlic and thyme. Drizzle over the olive oil and season. Place the breaded chicken on another tray and roast together for 25-30 mins.

For the creamed corn, heat the butter in a saucepan over a medium heat until foaming. Add the corn kernels and the flour, mix well for 1-2 minutes until the corn has defrosted before adding the milk and a pinch of sugar and the garlic granules. Simmer for 5 mins, then add the double cream and simmer, uncovered, for 5 mins more. Remove from the heat, blitz the mixture to a rough texture with a hand blender, then stir through the parmesan or cheddar cheese and season with salt and pepper to taste. Set aside.

Once the chicken and tomatoes are cooked, gently reheat the creamed corn. Serve with the breaded chicken and roasted tomatoes on top of the creamed corn, along with lots of extra grated parmesan and a little rocket salad on the side.