Ultimate Fried Chicken & Sausage Pâté Báhn Mì Baguette

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

Boil a little water in a kettle

Cut your potatoes (skins on) into thin chips

Add the chips to a baking tray with a drizzle of vegetable oil and a generous pinch of salt

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

While the chips cook, add your rice vinegar, 1/2 tsp [3/4 tsp] [1 tsp] sugar and a splash of boiled water to a small bowl

Slice your chilli[es] and shallot[s] as thinly as you can, then add the sliced shallot and half the sliced chilli (save the rest for garnish!) to the bowl and set aside to pickle – this is your quick-pickled shallot & chilli

Pick the coriander leaves from their stems, discard the stems

Peel and finely chop (or grate) your garlic

Bash your lemongrass with a rolling pin, remove the tough outer layers and discard, chop the softer inner core[s] finely, then combine your sausage meat, chopped garlic, chopped lemongrass and ginger paste in a bowl (clean hands are the best way!) – this is your fragrant pâté meat

Slice your baguette[s] in half, add the baguette base[s] to a baking tray and spread the fragrant pâté meat evenly over the cut surface, put the tray in the oven for 15 min or until the sausage meat is cooked through (no pink meat!) – this is your fragrant pâté base

Add 4 tbsp [6 tbsp] [8 tbsp] flour to a bowl with your chicken strips, soy sauce and 1 tsp [1 1/2 tsp] [2 tsp] cold water, give everything a good mix up and, using your hands, scrunch the flour onto the chicken until fully coated – this is your coated chicken

Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil over a high heat (enough to cover the whole base of the pan), once hot, reduce the heat to medium-high and add the coated chicken to the pan and cook for 5-6 min on each side or until golden, crispy and cooked through (no pink meat!) – this is your fried chicken

Combine half your red chilli relish (save the rest for later!) and mayo in a small bowl – this is your sweet chilli mayo

Drain the quick-pickled shallot & chilli, reserve the pickling liquid

Add your carrot & cabbage slaw mix to a large bowl with the remaining red chilli relish and reserved pickling liquid – this is your hot and sour slaw

Once everything is nearly ready, remove the tray from the oven and add the baguette lid[s] to the other side of the tray

Return the tray to the oven for a final 1-2 min or until warmed through