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

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

Pop the wedges 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, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, grate the Cheddar cheese. In a small bowl, combine the sriracha and mayo. 

Make kid friendly: If you’re cooking for kids that don't like spice, keep the mayo and sriracha separate.

Slice the chicken breasts widthways into 2cm thin strips. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Kid's step: Crack the egg (see pantry for amount) into a bowl and whisk.

In another bowl, combine the breadcrumbs, Central American style spice mix and the salt (see pantry for amount).

Season the chicken, then dip into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg. 

Pop a large frying pan on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken. 

Once hot, lay in the chicken. Season with salt and pepper. Cook until golden brown, 3-4 mins each side. Adjust the heat if necessary. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once cooked, transfer the chicken to a plate lined with kitchen paper.

When the wedges have about 12 mins remaining, remove the tray from the oven and scatter over the chorizo. Return to the oven to roast for the remaining time.

When the wedges have 5 mins remaining, sprinkle over the cheese.

Return to the oven and bake until melted, 5 mins.

Meanwhile, trim the cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.

Share the chicken goujons and cheesy chorizo wedges between serving plates.

Combine the cucumber chunks and rocket in a serving bowl.

Drizzle over the balsamic glaze and a little olive oil to finish. 

Sprinkle over the flaked almonds and drizzle over the sriracha mayo (add less if you'd prefer things milder) for those who'd like.

Make kid friendly: If you've kept the mayo and sriracha separate, drizzle the sriracha for those who'd like and dollop the mayo alongside for dipping.