Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel). Pop the chips onto a large baking tray.

Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

In the meantime, zest and halve the lemon. Peel and grate the garlic (or use a garlic press).

Grate the Cheddar. Drain the sweetcorn in a sieve.

Finely chop the chives (use scissors if easier). Halve the baby plum tomatoes.

Slice the buns top down through the middle (but not all the way through).

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the sweetcorn and cook, 2-3 mins.

Stir through the garlic and Central American style spice mix. Fry for 1 min more. 

Stir the cream cheese, crab, sugar (see pantry for amount), half the lemon zest and chives through the sweetcorn. Season with salt and pepper. 

Pop the hot dog buns onto a baking tray and fill with your crab mix, then top with the Cheddar.

Transfer to the middle shelf of your oven and bake until your cheese is golden and the filling is piping hot, 5-6 mins.

Meanwhile, in a large bowl, combine the baby plum tomatoes, sugar and olive oil for the dressing (see pantry for both amounts) and a squeeze of lemon juice.

Just before you're ready to serve, toss the pea shoots through your dressing.

Transfer your crab thermidor rolls to your plates and sprinkle over the remaining chives. 

Serve with your chips and salad alongside.

Serve any remaining lemon wedges for squeezing over the crab rolls to finish.

Enjoy!