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, 25-30 mins. Turn halfway through.

Meanwhile, drain the sweetcorn in a sieve.

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

Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.

Once charred, transfer to a bowl and cover with foil to keep warm.

Meanwhile, quarter the baby plum tomatoes. Cut the lime into wedges.

In a medium bowl, combine a good squeeze of lime juice, the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper and stir in the tomatoes.

Grate the Cheddar cheese. Peel and grate the garlic (or use a garlic press).

Give the frying pan a quick clean, then return to medium heat with a drizzle of oil.

Pan-fry the plant-based chicken until golden brown, 4-6 mins. Season with salt and pepper.

Meanwhile, in a small bowl, mix together half the chipotle paste and the soured cream.

Once golden, add the garlic, Central American style spice mix, honey and remaining chipotle paste to the plant-based pieces and fry for 1 min more. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen. 

Add a splash of water if it looks a little dry.

Just before everything's ready, pop the tortillas (2 per person) into the oven to warm through, 1-2 mins.

When everything's ready, lay the tortillas onto your serving plates. Use the back of a spoon to spread the chipotle soured cream over the tortillas.

Top with the a handful of the baby leaves, the chipotle plant-based chicken and the charred corn. Sprinkle on the cheese and scatter over half the chopped tomatoes.

Add the remaining baby leaves to the remaining tomatoes and toss together.

Serve the chips and salad alongside with any remaining lime wedges for squeezing over.