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, 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, heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper and sprinkle over the Caribbean style jerk. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Once hot, lay the chicken into the pan and cook until browned, 5 mins each side.

Once browned, lay the chicken onto a baking tray and roast on the top shelf of your oven until cooked through, 10-12 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle. When cooked, remove from your oven, cover with foil and allow to rest for a couple of mins.

While everything bakes, zest and halve the lime.

In a medium bowl, combine the coleslaw mix, mayonnaise and lime zest. Season with salt and pepper, then set your slaw aside.

Roughly chop the parsley (stalks and all).

Peel the kiwi, then cut into 1cm chunks.

In another medium bowl, combine the parsley, kiwi and chilli flakes (add less if you'd prefer things milder) with a squeeze of lime juice.

Mix in the sugar and olive oil for the salsa (see pantry for both amounts) and season with salt and pepper.

Taste and season with more lime juice, salt and sugar to your liking. 

Transfer your Caribbean style chicken to your plates and spoon over the kiwi salsa. 

Serve with the chips and zesty slaw alongside.