Preheat your oven to 220°C/200°C fan/gas mark 7. Soak your skewers in cold water to prevent them from burning.

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, 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, 25-30 mins. Turn halfway through.

Cut the chicken breasts into 3cm chunks. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Halve and peel the red onion, then cut each half into 3 wedges. Peel and grate the garlic (or use a garlic press).

In a medium bowl, mix together the red Thai style paste, garlic and Thai style spice mix. Stir in the chicken and onion. Season with salt and pepper.

Thread the chicken pieces and onion wedges onto the skewers alternating between the two (2 per person). IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Transfer the skewers to a lightly oiled baking tray.

Roast the skewers on the middle shelf of your oven until cooked through, 15-20 mins. Turn halfway through. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, in a medium bowl, combine the coleslaw mix, mayo and rice vinegar. Season with salt, pepper and a pinch of sugar (if you have any).

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

When everything's ready, share the skewers between your plates, then drizzle over the sweet chilli sauce.

Serve the chips and coleslaw alongside.