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

Chop the potatoes into 2cm wide wedges (no need to peel) and pop them 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 middle shelf until golden, 30-40 mins. Turn halfway through.

Meanwhile, cut the lemon into wedges. Roughly chop the coriander (stalks and all).

Remove the pineapple from the tin (keep the tin and juice for later) and cut into small chunks.

Halve the green pepper and discard the core and seeds. Chop into 2-3cm chunks.

Lay the chicken and pepper chunks on a baking tray, sprinkle with the Caribbean style jerk and drizzle with oil. Season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Roast the chicken and pepper on the top shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Meanwhile, in a large bowl, combine the juice from half the lemon with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Add the coleslaw mix, pineapple chunks and coriander. Mix together and set aside.

Pop a small saucepan on medium heat. Add the hot sauce and 1 ½ tbsp of the reserved pineapple juice per person. Stir in the sugar (see pantry for amount). 

Bring up to the boil, then lower the heat and simmer until thickened, 3-4 mins. Once thickened, remove from the heat. 

When everything's ready, serve the roasted chicken and pepper between your plates and drizzle the pineapple hot sauce over.

Serve the potato wedges, sunshine slaw and mayo (see pantry for amount) on the side, as well as any remaining lemon wedges for squeezing over.