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

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

Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, 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, drain the halloumi, then cut it into 2 slices per person (see ingredients for amount). Place them into a small bowl of cold water and leave to soak. 

In a medium bowl, combine the cider vinegar with the olive oil for the dressing (see pantry for amount). Season with salt and pepper. Set aside.

In a small bowl, combine the hot sauce, honey and the water for the sauce (see pantry for amount). Set your hot honey aside. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

In a medium bowl, combine the cornflour, the salt (see pantry for amount) and Cajun spice mix (add less if you'd prefer things milder).

Add the chicken thighs to the bowl and toss to coat. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

Remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.

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

Once hot, add the halloumi and fry until golden, turning frequently, 4-5 mins.

Once the halloumi is cooked, transfer to a plate and cover with foil to keep warm.

Return your (now empty) frying pan to high heat with a generous drizzle of oil.

Once hot, carefully lay the chicken into the pan, reduce the heat to medium-high and fry until golden-brown and cooked through, 12-14 mins total. Turn every 2-3 mins and adjust the heat as necessary. Discard any cornflour left in the bowl. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once cooked, add the hot honey glaze to the pan. Turn down the heat to medium and simmer until sticky, 2-3 mins. Remove the pan from the heat and turn the chicken to coat it in the glaze.

Meanwhile, leave a few leaves of baby gem whole, then halve lengthways, then thinly slice the remaining.

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 1cm chunks.

Halve the burger buns and pop them into the oven to warm through, 2-3 mins. 

Spread the mayo (see pantry for amount) over the bun bases and top with your baby gem leaves, add your fried chicken and halloumi slices, then drizzle over any remaining hot honey glaze from the pan. Sandwich shut with the bun lids.

Toss the baby gem and avocado through the dressing and serve the salad and wedges on the side.