Preheat your oven to 220°C/200°C fan/gas mark 7. Soak your skewers in cold water to prevent them from burning.

Drain the halloumi, then cut it into 3cm chunks. Place into a medium bowl of cold water and leave to soak.

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 the chips on the top shelf until golden, 30-35 mins.

In the meantime, peel the mango. Slice down either side of the stone to make 2 'cheeks'. Cut any remaining flesh from the stone, then cut the mango into 1cm pieces (discard the stone).

Roughly chop the coriander (stalks and all). Halve the lime.

In a medium bowl, squeeze in half the lime juice, olive oil for the salsa (see pantry for amount) and a pinch of salt and pepper. Add the mango and half the coriander. Toss to combine, then set your mango salsa aside.

Halve the bell pepper and discard the core and seeds. Cut into 2cm chunks.

Remove the halloumi cubes from the cold water and pat dry with kitchen paper. Drain the now empty bowl and wipe dry, then pop the halloumi back in.

Add the pepper chunks, olive oil for the marinade (see pantry for amount) and half the peri peri seasoning. Toss to coat.

Carefully thread the halloumi and pepper chunks onto the skewers (2 per person), alternating between the two. Lay the skewers onto one side of a large baking tray. 

Lay the chicken thighs flat onto the other side of the halloumi tray. Drizzle with oil, sprinkle over the remaining peri peri seasoning and season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Roast the chicken and halloumi tray on the middle shelf of your oven and bake until the chicken is cooked through, halloumi is golden and pepper is tender, 16-18 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

When the chips have 12 mins remaining, add the chorizo to the baking tray and toss to combine with the chips. Return to the oven for the remaining time.

Meanwhile, trim the baby gem, halve lengthways, then thinly slice. Halve the baby plum tomatoes.

In another medium bowl, squeeze in the remaining lime juice. Add the sugar (see pantry for amount) and a drizzle of oil. Season with salt and pepper.

Add the sliced baby gem and tomatoes and toss to coat.

When everything's ready, drizzle the mango chutney over the chicken and turn to coat.

Share the sticky chicken thighs and halloumi skewers between your plates.

Serve the chorizo chips, mango salsa and salad alongside.

Sprinkle over the remaining coriander to finish.