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

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

Pop the wedges onto a large baking tray. Drizzle with oil, sprinkle over the sesame seeds, 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 middle shelf until golden, 30-40 mins. Turn halfway through.

Meanwhile, lay the chicken onto another baking tray and drizzle with oil. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Sprinkle the Indonesian style spice mix over both sides and season with salt and pepper.

Roast the chicken 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.

While everything cooks, quarter the pear lengthways (no need to peel), remove the core and thinly slice lengthways.

In a large bowl, combine the rice vinegar with a drizzle of oil and a pinch of sugar (if you have any). Season with salt and pepper. 

Add the pear to the bowl, then set aside. 

Crush the peanuts in the unopened sachet using a rolling pin.

A few mins before you're ready to serve, boil a half-full kettle. 

In a small bowl, combine the soy sauce, sweet chilli sauce, peanut butter, sugar for the sauce and boiling water (see pantry for both amounts).

Add a splash more boiled water from your kettle if you feel it needs it. 

When everything's ready, add the baby leaves to the pear bowl and toss together. TIP: Don't add the leaves too early or they'll go soggy.

Transfer the chicken to your plates. Pour over the satay sauce and sprinkle over the peanuts. 

Serve the sesame wedges and salad alongside.