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.

Meanwhile, cut the tomato into 1cm chunks. Peel and grate the garlic (or use a garlic press).

Halve the ciabatta. Trim the cucumber and slice into 1cm thick rounds.

Trim the baby gem, halve lengthways, then thinly slice.

In a large bowl, combine the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Add the tomato chunks and cucumber rounds. Toss to coat in the dressing, then set aside.

Place the falafels on a plate and microwave, 800W: 75 secs / 900W: 45 secs / 1000W: 30 secs.

If you don't have a microwave, place the falafels onto a baking tray and bake on the middle shelf until golden brown, 5-8 mins.

Lay the ciabatta halves onto your board, cut-side up. Spread over the garlic and drizzle with the olive oil for the garlic bread (see pantry for amount).

Add the bread to the falafel tray and bake until golden, 4-5 mins.

When ready, drizzle the honey over the falafels and turn to glaze. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. 

When everything's nearly ready, add the butter (see pantry for amount), red pepper chilli jelly and smoked paprika to a small saucepan on medium heat.

Warm to melt the butter, 1 min. Stir the sauce well to combine.

Just before serving, add the baby gem to the cucumber and tomato bowl. Toss to coat in the dressing. TIP: Don't add the leaves too early or they'll go soggy.

Spoon a large dollop of houmous onto each of your serving plates. 

Place your falafels on top and drizzle over the paprika butter.

Share the the chips and salad between serving plates and pop the garlic bread alongside for dipping and scooping.