Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over half the peri peri seasoning, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, bake on the middle shelf until golden, 30-35 mins. Turn halfway through.

Meanwhile, drain the sweetcorn in a sieve.

Heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.

Once charred, set aside.

Lay the salmon fillets, skin-side down, onto a lined baking tray. Sprinkle over the remaining peri peri seasoning, then season with salt and pepper. 

When the chips have 15 mins remaining, roast the salmon on the top shelf of your oven until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Meanwhile, in a medium bowl, combine the mayonnaise (see pantry for amount), coleslaw mix and charred corn. Season with salt and pepper.

When the chips have 5 mins remaining, sprinkle over the hard Italian style cheese. Return to the oven for the remaining time until the cheese has melted.

Just before everything's ready, add the rocket to the corn slaw and toss together.

Share the peri peri salmon fillets between your plates.

Serve the cheesy chips and charred corn slaw alongside.