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

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

Cut the potatoes (skins on) into chips and add them to a baking tray 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 the ground smoked paprika to a plate with a grind of black pepper

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

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

After 5 min, remove the meat-free chick'n tray from the oven and add the cheese flavour slices

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

Meanwhile, chop the tomato[es] into wedges

Trim, then slice the cucumber into rounds

Wash the baby leaf salad, then pat it dry with kitchen paper

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