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

Chop the potatoes into 2cm wide wedges (no need to peel). Pop them onto a large baking tray. Drizzle with oil, season with Chinese Five Spice, 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.

Pop the cornflour into a large bowl, then add the diced chicken and toss to coat completely in the cornflour.

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

Once hot, add the cornflour chicken to the pan and fry until golden brown on the outside and cooked through, 8-10 mins. Discard any excess cornflour from the bowl. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

While the chicken cooks, halve any thick broccoli stems lengthways.

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

Once hot, add the Tenderstem® and stir-fry for 2-3 mins. Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 2-3 mins more. Season with salt and pepper.

Once cooked, cover with a lid or foil to keep warm.

Meanwhile, in a small bowl, mix together the sriracha (add less if you'd prefer things milder), soy sauce, ketchup and water for the sauce (see pantry for both amounts).

Once the chicken is cooked, add the ginger puree to the pan and cook until fragrant, 1 min.

Pour in your firecracker sauce, then bring to the boil. Simmer until thickened, 2-3 mins, then remove from the heat. Cover to keep warm.

Trim and thinly slice the spring onion. 

Reheat the chicken if needed, adding a splash of water if it's a little dry.

Share the wedges between your plates with the firecracker chicken alongside, then spoon the remaining sauce from the pan over the chicken.

Place your broccoli beside your chicken and wedges.

Sprinkle the chilli flakes and spring onion all over.

Enjoy!