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 salt and pepper and 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.

While the wedges cook, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.

Add the parcel to the tray of potato wedges to roast until soft, 10-12 mins.

Meanwhile, sandwich each chicken breast between two pieces of baking paper. Pop onto a board, then give it a bash with a rolling pin until they're 2-3cm thick.

Sprinkle the peri peri seasoning over the chicken and season. Drizzle with oil and rub to coat. 

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

Once hot, lay in the chicken. Fry until golden brown, 7-8 mins each side. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

Meanwhile, halve the lime. Cut the tomato into 1cm chunks.

Trim the baby gem, separate the leaves, then tear into bite-sized pieces.

In a medium bowl, combine the sugar and olive oil for the dressing (see pantry for both amounts) with the juice of half the lime. Add the tomato to the dressing, season with salt and pepper and toss to combine. Set aside for later.

When the wedges are nearly ready, halve the burger buns. Pop them onto a baking tray and into the oven to warm through, 2-3 mins.

Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

In a small bowl combine the roasted garlic and mayo (see pantry for amount). Mix to combine.

Once the chicken is cooked, squeeze in the honey and remaining lime juice. Turn to glaze. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

When everything's ready, toss the leaves through the dressed tomatoes.

Lay the chorizo slices on top of the chicken breasts (5 per person) and spoon over any remaining glaze from the pan.

Spread the bun bases with the garlic mayo, add a handful of the dressed leaves and top with the glazed peri peri chicken and chorizo slices. Sandwich shut with the bun lids.

Share the chicken burgers between plates and serve with the remaining salad and wedges alongside.

Enjoy!