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 half the peri peri seasoning, then season with salt and pepper. Toss to coat.

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, peel and grate the garlic (or use a garlic press). 

In a large bowl, mix together the garlic, the remaining peri peri seasoning, half the cider vinegar and a drizzle of olive oil.

Add the chicken thighs to the bowl and season with salt and pepper. Mix well, then set aside to marinate for 5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat.

While the chicken marinates, halve the baby plum tomatoes, then pop them into a small bowl with the remaining cider vinegar, a drizzle of olive oil and a pinch of sugar (if you have any). Season with salt and pepper. 

Mix together, then set aside.

Heat a large frying pan over medium-high heat (no oil). 

Once hot, lay the chicken thighs flat in the pan. Season with salt and pepper and fry until browned on each side and cooked through, 13-15 mins. Turn every 2-3 mins. IMPORTANT: The chicken is
cooked when no longer pink in the middle.

While the chicken cooks, mix together the mayo (see pantry for amount) and sriracha in a small bowl (keep some mayo aside if anyone doesn't want spicy mayo). Season with salt and pepper.

Just before the wedges are cooked, halve the burger buns. Pop them onto a baking tray and into
the oven to warm through, 2-3 mins.

When everything's ready, spread the sriracha mayo over the bun bases.

Top with the peri peri chicken, then sandwich shut with the bun lids.

Serve with the wedges, tomato salad and any remaining mayo alongside.

Enjoy!