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

Halve the bell pepper and discard the core and seeds. Slice into thin strips. Trim the carrot, then slice into 1cm thick rounds (no need to peel).

Halve and peel the red onion, then cut each half into 3 wedges.

Chop the potatoes into 2cm chunks (no need to peel).

Pop the diced chicken into a large bowl with three quarters of the harissa paste (add less if you'd prefer things milder). TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Drizzle with oil and season with salt and pepper, then mix well until evenly coated. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Pop the potato chunks 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, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, pop the sliced pepper, carrot and onion wedges onto another large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the cumin. Toss to coat, then spread out in a single layer.

After the potatoes have roasted for 5 mins, add the veg to the oven to roast until softened, 25-30 mins. Turn the veg halfway through.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once the oil is hot, fry the chicken until browned and cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

While everything cooks, in a small bowl, mix the mayo with the remaining harissa. Season with salt and pepper.

When everything's ready, mix the potatoes and veg together in one of the trays, then share between your plates.

Serve the chicken on top.

Drizzle over the honey, then spoon the harissa mayo on to finish. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.