American Platter W. Jalapeno Sausage, Wings & Stilton Cheese Potatoes

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Pierce your red potato[es] a few times with a fork, then add to a heatproof bowl and cook in the microwave for 10-12 min or until softened

While the potatoes are cooking, add your chicken wings and hot link sausage[s] to a baking paper-lined baking tray

Put the tray in the oven for an initial 15 min

Meanwhile, cut your cucumber into batons

Slice half your green chilli[es] into rounds and finely chop the rest

Add the cucumber batons and chilli rounds to a medium bowl with your white wine vinegar and your yellow mustard seeds

Season with a pinch of salt and sugar and set aside – this is your quick-pickled cucumber & green chilli

Once softened, slice the cooked potato[es] in half, carefully scoop out the flesh (make sure not to break the skins) and add to a bowl, reserve the potato skins (careful they may be hot!)

Add your crème fraîche to the bowl with the chopped green chilli and crumble in half of your Stilton cheese (save the rest for garnish!)

Add a splash of milk and season with a pinch of salt and pepper and give everything a good mix up – this is your baked potato filling

Fill the potato skins with the baked potato filling

Remove the tray with the wings and sausage from the oven and add the filled potatoes to the baking tray, then crumble over the remaining Stilton cheese and top with the pickled chilli rounds – these are your Stilton cheese chilli potato skins

Drizzle your honey over the chicken wings and season with a generous grind of black pepper

Return the tray to the oven for a final 9-10 min or until everything's cooked through and golden

While everything is cooking, wash then remove leaves from your lettuce, pat it dry with kitchen paper and set aside

Chop the inner core into quarters, lengthways

When everything is nearly ready, remove the pickled cucumber batons from the pickling liquid and set aside, reserving the bowl with the pickling liquid

Add 1/3 of the garlic & herb dip (you'll use the rest later!) to the pickling liquid with a generous drizzle of olive oil – this is your dressing

Add the lettuce leaves and wedges to the dressing and toss – this is your garlic & herb dressed salad