Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges on a large baking tray in a single layer. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. TIP: Use two baking trays if necessary, you want the potatoes nicely spread out.

Pop the chicken breasts onto another baking tray. Drizzle with oil and season with half the smoked paprika, salt and pepper. Rub the seasoning all over the chicken to coat. IMPORTANT: Wash your hands after handling chicken and its packaging. Bake the chicken on the middle shelf of the oven until cooked, about 20-25 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

In the meantime, pop the ketchup, soy sauce, Worcestershire sauce, sweet chilli sauce, remaining smoked paprika and sugar (see ingredients for amount) into a large saucepan. Heat gently until the sugar has melted, stirring occasionally, then increase the heat to medium and bubble until thickened slightly, 1-2 mins. Season with a good grind of black pepper then remove from the heat and set to one side.

Meanwhile, halve the pepper, discard the core and seeds. Chop into 1cm pieces. Roughly chop the coriander (stalks and all). Trim, then thinly slice the spring onion. Zest the lime, then cut it into wedges. Halve the chilli lengthways, deseed and finely chop. Halve the avocado and remove the stone. Use a tablespoon to scoop out the flesh in one piece, then chop it into 1cm pieces. Grate the cheese.

Pop the chopped peppers, chilli, lime zest, spring onion, avocado and half the coriander into a bowl. Add a squeeze of lime juice, a drizzle of oil and season with salt and pepper. Stir together well then set your salsa aside. Once cooked, shred the chicken breast into long pieces using 2 forks then stir into the homemade BBQ sauce in the pan. Coat well. When the wedges are ready, transfer to an ovenproof dish. Switch your oven onto grill and set it to high.

Spoon the pulled BBQ chicken on top of the wedges. Sprinkle the cheese over the top then pop under the grill until it is golden and bubbly, 2-3 mins. Once the cheese has melted, remove the loaded wedges from the grill and top with the salsa and the remaining coriander. Add a dollop of soured cream on top and serve with any spare lime wedges on the side. Dig in!