a) Bring a large saucepan of water with ½ tsp salt to the boil on high heat. 

b) Quarter the salad potatoes (no need to peel).

c) When your pan of water is boiling, add the potatoes and simmer until you can easily slip a knife through, 15-20 mins.

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. 

b) Once hot, add the diced chicken to the pan and season with salt and pepper. 

c) Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

a) While everything cooks, peel and grate the garlic (or use a garlic press). Boil a half-full kettle for the dressing.

b) Trim the cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.

c) Zest and halve the lime.

a) Meanwhile, add the peanut butter and boiled water for the dressing (see pantry for amount) to a large bowl and mix until it makes a smooth paste. 

b) Stir in the soy, sweet chilli sauce and squeeze all the lime juice to the bowl of dressing.

c) Combine well to make a smooth dressing. Season with salt and pepper. 

d) Mix the lime zest with the mayonnaise (see pantry for amount). 

a) Once the chicken is cooked, add the Indonesian style spice mix and garlic to the pan. Stir-fry for 1 min.

b) Once the potatoes are ready, drain in a colander, then add to the chicken. 

c) Stir in the honey (see pantry for amount). Toss the chicken and potatoes until evenly coated and remove from the heat. Season with salt and pepper. 

a) When everything's ready, add the baby leaf mix, cucumber, cooked chicken and potatoes to the peanut dressing bowl. 

b) Toss together and share between your serving bowls.

c) Taste and season with salt and pepper if needed. Drizzle over the zesty mayo to finish.