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

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

Pop the fries onto a large baking tray. Drizzle with oil, 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 top shelf until golden, 30-35 mins. Turn halfway through.

Meanwhile, remove the chicken from its packaging and place in an ovenproof dish, discarding the juices.

Roast on the middle shelf of your oven for 20-25 mins. 

In the meantime, trim the carrot, then coarsely grate (no need to peel). Trim and thinly slice the spring onions.

In a medium bowl, combine the carrot, spring onion, rice vinegar, sambal (add less if you prefer things milder) and sugar (see pantry for amount).

Season with salt and pepper, then set your 'kimchi' aside.

Grate the Cheddar cheese.

Cut the lime into wedges.

Crush the peanuts in the unopened sachet using a rolling pin.

Once the chicken is cooked, remove from the oven, then use two forks to shred the chicken as finely as you can. IMPORTANT: Ensure the chicken is piping hot throughout.

Stir through the gochujang paste, honey and a squeeze of lime juice from a lime wedge. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

When everything's ready, share the fries between your plates. Top with the gochujang chicken and serve the 'kimchi' alongside.

Sprinkle the cheese and peanuts over the loaded fries to finish.

Serve with any remaining lime wedges for squeezing over.

Enjoy!