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, grate the Cheddar cheese. Halve the baby plum tomatoes.

In a medium bowl, combine the balsamic vinegar, sugar and olive oil for the dressing (see pantry for both amounts).

Stir in the tomatoes and season with salt and pepper. Set your tomato salad aside.

When the chips have 15 mins remaining, sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give them a bash with a rolling pin or the bottom of a saucepan until they’re 1-2cm thick. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

In a medium bowl, combine the roasted spice and herb blend, plain flour (see pantry for amount) and ¼ tsp salt. Add the chicken and toss to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

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

Once hot, lay in the chicken. Fry until golden brown and cooked through, 5-6 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once cooked, add the fig jam to the pan and turn the chicken to coat.

Sprinkle the cheese over the chicken, pop a lid on the pan and remove from the heat until ready to serve.

When the chips have about 10 mins remaining, remove from the oven and scatter over the bacon lardons. Return to the oven for the remaining time, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

When the chips have a couple of mins remaining, halve the ciabattas, then pop them into the oven to warm through, 2-3 mins.

When everything's ready, add the baby leaves to the tomato bowl. Toss to coat. TIP: Don't add the leaves too early or they'll go soggy.

When everything's ready, spread the mayo (see pantry for amount) over the ciabatta bases.

Top the bases with the chicken and some salad leaves, then sandwich shut with the ciabatta lids. Share between your plates.

Serve the bacon chips and remaining tomato salad alongside.