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 and sprinkle over the sesame seeds. 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 middle shelf until golden, 30-35 mins. Turn halfway through.

Next, lay the chicken onto a baking tray, drizzle with oil and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Roast the chicken on the top shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Meanwhile, peel and grate the garlic (or use a garlic press).

Halve any thick broccoli stems lengthways. Trim the bottom 2cm from the asparagus and discard.

Pop the Tenderstem® broccoli and asparagus onto a baking tray. Drizzle with oil and sprinkle over the garlic. Season with salt and pepper, then toss to coat.

Spread out in a single layer. 

When the chips have 10 mins remaining, roast the green veg on the bottom shelf of your oven until tender and crispy, 10-12 mins.

Heat a small frying pan on medium heat (no oil).

Once hot, add the char siu paste, honey and butter (see pantry for both amounts).

Heat until warmed through and the butter is melted, 1-2 mins. Remove from the heat.

When ready to serve, slice the chicken widthways into 1cm slices and share between your plates.

Spoon over the char siu sauce.

Serve the chips, asparagus and broccoli alongside.