Cheesy BBQ Meat-Free Chick'n 'N' Chips

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

Cut your potatoes (skins on) into chips, then add them to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt

Give everything a good mix up and put the tray in the oven for 30 min or until golden and crisp

Meanwhile, add your ground smoked paprika to a plate with a grind of black pepper

Add your meat-free chick'n to the plate and turn them several times in the spices until they're nicely coated

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add the coated meat-free chick'n and cook for 3 min or until starting to brown

While the meat-free chick'n is cooking, grate your lighter cheese

Transfer the browned meat-free chick'n to a tin foil-lined baking tray and scrunch the edges of the foil up a little around it

Tip: This will help to keep the sauce around your meat-free chick'n!

Drizzle your smoky BBQ sauce all over and put the tray in the oven for an initial 5 min

While everything's cooking, combine your white wine vinegar with 2 tbsp [3 tbsp] [4 tbsp] olive oil and a pinch of salt and pepper in a large bowl – this is your dressing

After 5 min, remove the meat-free chick'n tray from the oven and sprinkle over the grated cheese

Return the tray to the oven for 5 min further or until the cheese has melted – this is your cheesy BBQ meat-free chick'n

Meanwhile, chop your tomato[es] into wedges, then trim and slice your cucumber into rounds

Wash your salad, then pat it dry with kitchen paper

Once everything is almost ready, add the salad, chopped tomato and cucumber rounds to the bowl of dressing and give everything a gentle mix