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, 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, 30-35 mins. Turn halfway through.

Meanwhile, halve any large cauliflower florets. 

Crack the egg (see pantry for amount) into a medium bowl and whisk.

Put the breadcrumbs, Thai style spice blend and Italian style cheese into another medium bowl and season with the salt (see pantry for amount) and pepper.

Mix in the olive oil for the crumb (see pantry for amount). 

Dip the cauliflower florets into the egg and then the breadcrumbs, ensuring they're completely coated.

Transfer the coated florets onto a large lined baking tray and spread them out in a single layer. Bake on the middle shelf until golden and crispy, 20-25 mins.

Discard any leftover crumb and egg in the bowls.

Meanwhile, cut the lime into quarters.

Halve the baby plum tomatoes and pop into a medium bowl. 

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 1cm chunks and add to the tomatoes. 

Drizzle over some olive oil, squeeze in some lime juice and season with salt and pepper. Set aside.

In another medium bowl, combine the coleslaw mix and a third of the mayonnaise. Squeeze in a little lime juice, season with salt and pepper, then mix together. Set aside. 

In another small bowl, combine the gochujang paste and remaining mayo.

When everything's ready, transfer the cheesy cauliflower nuggets to your plates. Generously drizzle over the gochujang mayo.

Serve the chips, avocado salsa and creamy slaw alongside. 

Serve any remaining lime wedges on the side for squeezing over. 

Enjoy!