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 middle 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).

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

Halve the lime.

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

Season the chicken breasts with the peri peri seasoning, salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Once hot, lay the chicken into the pan and cook until browned, 5 mins each side. 

Once browned, lay the chicken onto a baking tray and roast on the top shelf of your oven until cooked through, 15-20 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

When cooked, remove from your oven, cover with foil and allow to rest for a couple of mins.

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 between your plates.

Serve the chips and mango salad alongside.