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.

Sprinkle the peri peri over the chicken, season with salt and pepper and rub to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Once the oil is hot, lay the chicken into the pan, skin-side down. Fry until golden, 5-6 mins, then turn and cook for 1 min on the other side.

Transfer the chicken to a lined medium baking tray, skin-side up, and roast on the top shelf until cooked, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, trim the baby gem, separate the leaves, then tear into bite-sized pieces.

In a medium bowl, add the baby gem, ranch dressing and mayo. Toss to coat, then set aside.

Peel and grate the garlic (or use a garlic press).

When the chicken has 5 mins remaining, wipe out the (now empty) frying pan and return to medium heat. Add the butter (see pantry for amount) and allow to melt.

Once melted, add the peas and stir-fry for 2-3 mins.

Add the garlic and cook until fragrant, 1 min, then remove from the heat. Season with salt.

When the chicken is cooked, remove from the oven and drizzle over the honey (see pantry for amount). Turn to coat until the chicken is glazed. 

When everything's ready, slice the chicken widthways into 1cm thick slices, then share between your plates.

Serve the chips and garlicky peas alongside. Add a dollop of ketchup (see pantry for amount) for dipping. 

Serve the ranch salad in a bowl on the side.