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 one side of a large baking tray. Drizzle with oil and sprinkle over the sesame seeds. Season, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast the potato chunks on the middle shelf until golden, 30-40 mins. Turn halfway through.

Meanwhile, trim the green beans.

Pop your beans onto a piece of foil with a drizzle of oil and season with salt and pepper. Toss to coat. Fold the foil, sealing on all sides to create a parcel.

Pop the parcel onto one side of a large baking tray.

Meanwhile, lay the chicken breasts on a large plate. Season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Drizzle over the honey and vegan 'nduja (add less if you'd prefer things milder), then rub to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Roast the parcel and chicken breasts on the top shelf of your oven until the beans are tender and the chicken is browned and cooked through, 25-30 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

When the potatoes have 8 mins remaining, remove the tray from the oven.

Spread the kale on the other side of the baking tray, drizzle with oil and season with a pinch of salt and pepper to taste.

Return the tray to the oven for the remaining time, until the kale is crispy, 7-8 mins.

Once roasted, share the chicken between your plates.

Serve the roasted potatoes, kale and green beans alongside. Add a dollop of mayo (see pantry for amount) for dipping.