Preheat your oven to 220°C/200°C fan/gas mark 7.

Peel and grate the garlic (or use a garlic press). Chop the potatoes into 2cm chunks (no need to peel).

Pop the potato chunks onto a large baking tray. Drizzle with oil and 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, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.

In a large bowl, mix the peri peri seasoning, garlic, olive oil for the marinade (see pantry for amount) and half the honey. Season with salt and pepper. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Add the chicken and turn to coat in the marinade, then pop onto another baking tray. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Roast the chicken on the top shelf until golden and cooked through, 25-30 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, in another large bowl, add the cider vinegar, olive oil for the dressing (see pantry for amount) and remaining honey.

Season with salt and pepper and mix well.

Halve the baby plum tomatoes and add to the dressing. Mix together, then set aside.

Just before you're ready to serve, add the pea shoots to the dressing bowl and toss well to coat. 

When everything's ready, slice your chicken widthways into 2cm thick slices and serve alongside the potatoes.

Share the tomato and pea shoot salad between your plates and finish with a dollop of mayo for dipping (see pantry for amount).

Enjoy!