• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • In the last 8-10 minutes of cook time, sprinkle diced bacon and Cheddar cheese over potato (you may need to break up the bacon with your hands!). Return to oven and bake until melted and golden.

• Meanwhile, thinly slice pear into sticks. • Thinly slice spring onion. • Cut chicken thigh into 2cm chunks. • In a medium bowl, combine chicken, sweet soy seasoning, a drizzle of olive oil and a pinch of pepper.

• When potato has 10 minutes remaining, to bowl with chicken, add cornflour. Toss to coat. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. When oil is hot, dust off any excess flour from chicken, then cook, tossing occasionally, until browned and cooked through, 5-6 minutes. • Transfer to a paper towel-lined plate.

• Wipe out frying pan and return to medium-high heat. Return chicken and add sweet & sour sauce, the honey and sesame seeds, tossing, until well combined, 1 minute.

• While chicken is frying, place bao buns on a microwave-safe plate and cover with a damp paper towel. • Microwave on high for 1 min. Set aside to rest for 1 min. • In a medium bowl, combine shredded cabbage mix, pear, garlic aioli and a drizzle of olive oil. Season.

• Uncover baos, then gently halve buns and fill with some creamy pear slaw and sweet and sour popcorn chicken. • Serve baos with cheesy bacon potato chunks and remaining slaw. Top bao buns with spring onion to serve. Enjoy!