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, sprinkle over the cumin seeds and season with salt and pepper. Toss to coat, then 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, crack the egg (see pantry for amount) into a medium bowl and whisk.

Put the breadcrumbs into another medium bowl and season with the salt (see pantry for amount) and pepper.

Season the chicken, then dip it into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.

Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.

Once hot, carefully lay the chicken into the pan and fry until golden-brown, 2-3 mins on each side. Adjust the heat if necessary.

While the chicken fries, wash and dry the (now empty) plate and bowls.

Once the chicken is golden, transfer to a baking tray and bake on the middle shelf until cooked through, 8-11 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, trim the cucumber (see ingredients for amount), then quarter lengthways. Chop widthways into small pieces. Halve the lemon.

In a clean medium bowl, combine a good squeeze of lemon juice, the cucumber, coleslaw mix and two thirds of the creme fraiche. Taste and season with salt, pepper and more lemon juice if needed.

In the other medium bowl, mix together the korma curry paste, mango chutney and remaining creme fraiche. Set aside.

Place the bao buns on a plate, sprinkle with a little water and microwave, 800W: 1 min 10 secs / 900W: 50 secs / 1000W: 40 secs.

If you don't have a microwave, place the bao buns onto a large sheet of foil. Sprinkle with a little water, then fold the foil, sealing on all sides to create a parcel. Bake on the middle shelf until warm and fluffy, 3-4 mins.

When your chicken is cooked, cut widthways into 2cm thick slices.

Transfer the warmed bao to your plates and add a spoonful of the raita slaw, then fill with the fried chicken. Spoon over the korma curry sauce. 

Serve the remaining cucumber raita slaw and wedges alongside. Put any remaining curry sauce into a small bowl for dipping.

Enjoy!