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, sprinkle over the sesame seeds, 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, in a large bowl, combine the rice vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. 

Add the coleslaw mix, toss together, then set aside. 

About 10 mins before the chips are ready, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the gyozas and fry until golden on the bottom, 2-3 mins.

Reduce the heat to medium-low, add 1 tbsp of water to the pan and immediately cover with a lid or some foil.

Cook until the gyozas are piping hot, 3-4 mins. 

Once the gyoza are ready, remove the pan from the heat, remove the lid and drizzle over the gochujang and honey (see pantry for amount).

Turn the gyozas so they're nicely coated in the glaze. 

Just before you're ready to serve, add the baby leaf mix to the coleslaw and toss together. 

When everything's ready, transfer the gyozas to your plates. Drizzle over some of the mayo and sprinkle on the crispy onions.

Serve with the slaw salad and sesame chips, along with the remaining mayo for dipping. 

Enjoy!