Fragrant Vietnamese-Inspired Chicken Loaded Fries

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 thin chips

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

Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crisp

Zest your lime[s] (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter)

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

Strip your coriander leaves from their stalks and chop the stalks finely (save the leaves for garnish!)

Boil half a kettle

Add your creamed coconut to a small bowl with 1 tbsp [1 1/2 tbsp] [2 tbsp] boiled water and mix until smooth

Once smooth, add your ginger & garlic paste, lime zest and chopped chilli (can't handle the heat? Go easy!) with the chopped coriander stalks and soy sauce – this is your coconut marinade

Add your chicken to a baking paper-lined baking tray, top with half the coconut marinade (you'll use the rest later!) and give everything a good mix up – these are your marinated chicken

Put the tray in the oven for 17-18 min or until cooked through (no pink meat!)

Combine 1 tsp [1 1/2 tsp] [2 tsp] sugar in a bowl with the juice of half the lime[s] and a splash of boiled water and stir it all together

Add your carrot & cabbage slaw mix to the bowl and set aside – this is your zingy slaw

Add your mayo to the remaining coconut marinade and stir it all together – this is your coconut mayo

Once the chicken is cooked, season with a pinch of salt and shred it apart on the tray, using two forks - this technique is known as 'pulling'