Chicken Kebab Shop-Style Loaded Chips

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air

Cut your potatoes (skins on) into chips

Add the chips to a baking tray (or two!) with a drizzle of vegetable oil and a generous pinch of salt

Give everything a good mix up and put the tray[s] in the oven for an initial 15-20 min or until the chips are lightly golden

While the chips are cooking, add your white wine vinegar, 2 tsp [3 tsp] [4 tsp] sugar, 2 tbsp [3 tbsp] [4 tbsp] warm water and a pinch of salt to a small bowl and stir together

Peel and slice your shallot[s] as thinly as you can, then add them to the bowl and set aside to pickle – this is your quick-pickled shallot

Meanwhile, add your curry powder to a medium bowl with your ginger & garlic paste and a generous drizzle of vegetable oil

Add a generous pinch of salt and stir it all together – this is your marinade

Add your chicken breast strips to the marinade, give everything a good mix up and set aside – this is your marinated chicken

Peel and finely chop (or grate) your garlic

Wash your lettuce, then pat it dry with kitchen paper and shred finely

Dice your tomato[es] finely

Grate your cheddar cheese

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

Once hot, add the marinated chicken and cook for 5-6 min on each side or until charred and cooked through (no pink meat!) – this is your kebab shop-style chicken

While the chicken is cooking, combine your mayo, chopped garlic (not a big garlic fan? Try using less!) and 2 tsp [3 tsp] [4 tsp] cold water – this is your garlic mayo

Once the chips are lightly golden, divide them into a pile for per person on the baking tray[s]

Divide the grated cheese between each pile

Return the tray[s] to the oven for a final 3-4 min or until the cheese is melted and golden – these are your cheesy chips