Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm chunks (no need to peel).

Pop the chunks onto a large baking tray. Drizzle with oil, sprinkle over the sesame seeds and half the Indonesian style spice mix. 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, halve any thick broccoli stems lengthways. Trim the bottom 2cm from the asparagus and discard.

Pop the chicken thighs onto one side of another large baking tray. Drizzle with oil, sprinkle over the remaining Indonesian style spice mix, then rub to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

When the potatoes have 15 mins remaining, roast the chicken on the middle shelf of your oven until cooked through and tender, 16-18 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

When the chicken has 10 mins remaining, remove the tray from the oven.

Pop the broccoli and asparagus alongside the chicken. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

Return the tray to the middle shelf of your oven for the remaining time, until the broccoli and asparagus are tender and chicken is cooked through, 10-12 mins.

If you'd prefer to boil your broccoli and asparagus, cut into thirds, then boil for 3-4 mins before the end, until tender.

Once cooked, drain any fat from the chicken tray, then drizzle the hoisin sauce over the chicken thighs and turn to coat.

Share the hoisin chicken thighs between your plates. 

Serve the roasted potatoes and veg alongside.

Add a dollop of mayo (see pantry for amount) for dipping.