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

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

Pop the wedges onto a large baking tray. Drizzle with oil, sprinkle over the black 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 top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, remove the beef from the packaging. Place in an ovenproof dish along with the juices and cover loosely with foil.

Roast on the middle shelf of your oven for 25-30 mins. IMPORTANT: Ensure the beef is piping hot throughout.

Meanwhile, trim and thinly slice the spring onion. Trim and quarter the radishes.

Trim the cucumber, then pop onto a board and use a rolling pin to gently smack it a few times until split. Cut into roughly 2cm chunks.

In a medium bowl, mix together the rice vinegar, sambal, sugar and olive oil for the dressing (see pantry for both amounts).

Season with a pinch of salt. Toss the cucumber and radishes through the dressing and set aside.

Once the beef is cooked, remove from the oven, reserve 1 tbsp of cooking juices per person, then discard the foil and any remaining cooking juices.

Use two forks to shred the beef as finely as you can. 

Stir in the teriyaki sauce and reserved cooking juices. Season with salt and pepper.

Place the bao buns on a plate, sprinkle with a little water and microwave, 800W: 1 min 10 secs / 900W: 50 secs / 1000W: 40 secs.

If you don't have a microwave, place the bao buns onto a large sheet of foil. Sprinkle with a little water, then fold the foil, sealing on all sides to create a parcel. Bake on the middle shelf until warm and fluffy, 3-4 mins.

Transfer the warmed bao buns to your plates and spread on the mayonnaise (see pantry for amount), then fill with the teriyaki beef. Sprinkle over the spring onion.

Serve with the sesame wedges and smacked cucumber salad alongside.