Cheddar-jalapeno waffles with barbecue chicken

Serves 6
160g polenta
120g plain flour
50g caster sugar
4tsp baking powder
1tsp salt
1tsp chilli powder
80g Cheddar , grated
2 spring onions , chopped, plus extra to serve
1 jalapeño peppers , deseeded and finely chopped
2 eggs
250ml milk
60ml vegetable oil
butter , to cook (or cooking spray)

To serve:
300g roast chicken , warmed and shredded
80g sweetcorn
100g barbecue sauce



  1. Combine the first six ingredients in a bowl. Stir in the Cheddar, spring onions and jalapeño.
  2. Whisk together the eggs, milk and oil. Make a well in the centre of the dry ingredients and add the liquid mixture, stirring until just combined.
  3. Heat a waffle iron. When it is ready, spread around a bit of butter to coat (or lightly coat with cooking spray). Add one-quarter of the waffle batter and close the iron.
  4. Cook for 4-5 minutes, until smoke stops rising from the iron. Repeat with the remaining batter, coating the iron each time with butter.
  5. While the waffles cook, toss the cooked chicken with the sweetcorn and barbecue sauce until coated. Serve on top of the hot waffles with extra spring onion.

Nutritional information:

Per Serving: 709kcals, 22.4g fat (5.2g saturated), 87.4g carbs, 23.5g sugars, 40.8g protein, 3g fibre, 1.1g sodium