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

Chop the potatoes into 2cm chunks (no need to peel).

Halve and peel the red onion, then cut each half into 3 wedges.

Pop the potato chunks and onion wedges onto a large baking tray. Drizzle with oil, sprinkle over the roasted spice and herb blend, then season with salt and pepper.

Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, halve the bell peppers and discard the cores and seeds. Slice into thin strips.

Halve the baby plum tomatoes. Drain the sweetcorn in a sieve. 

Put the sliced pepper, tomatoes and sweetcorn onto another baking tray. Drizzle with oil, season with salt and pepper, then stir through the chipotle paste (add less if you'd prefer things milder) to coat everything.

Once the potatoes have roasted for 10 mins, pop the pepper tray onto the middle shelf to cook until the veg has softened, 15-20 mins.

When everything's cooked, add the roasted pepper, tomato and sweetcorn to the tray with the potatoes and onion.

Drizzle over the honey (see pantry for amount). Toss to combine. 

Share the chipotle hash between your bowls and crumble over the Greek style salad cheese.

Drizzle over the soured cream to finish.

Enjoy!