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 the chips on the top shelf until golden, 25-30 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).

Trim the baby gem, halve lengthways, then thinly slice.

Halve the lime.

Lay the chicken thighs flat on a baking tray lined with baking paper. Drizzle with oil, sprinkle over the peri peri seasoning and season with salt and pepper. Use your hands to coat the thighs in the mixture.

Roast the chicken on the middle shelf of your oven and bake until the chicken is cooked through, 16-18 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Meanwhile, squeeze the lime juice into a medium bowl. Add the sugar and olive oil for the dressing (see pantry for both amounts) and a pinch of salt and pepper.

Add the mango and toss to combine.

Set aside, you'll add the baby gem just before serving.

When the chicken is cooked, remove the tray from the oven and drizzle over mango chutney. Turn to coat.

Add the baby gem to the mango and lime dressing and toss to coat. TIP: Don't add the leaves too early or they'll go soggy.

Share the sticky chicken thighs between your plates.

Serve the chips and mango salad alongside.