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

Chop the potatoes into 2cm wide wedges (no need to peel).

Pop the wedges 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, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.

Meanwhile, halve any large cauliflower florets.

Crack the egg (see pantry for amount) into a medium bowl and whisk.

Put the breadcrumbs, Central American style spice mix and cheese into another medium bowl and season with the salt (see pantry for amount) and pepper. Mix in the oil for the breadcrumbs (see pantry for amount).

Dip the cauliflower florets into the egg and then the breadcrumbs, ensuring they're completely coated. 

Pop the coated florets onto a lined large baking tray and spread them out in a single layer. Discard any leftover crumbs in the bowl.

Roast your cauliflower nuggets on the top shelf until golden and crispy, 20-25 mins.

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

In a large bowl, combine the mayonnaise and coleslaw mix. Drizzle with olive oil, season with salt and pepper, then toss to coat.

When the nuggets have 5 mins left, heat a small saucepan on medium heat.

Melt the butter (see pantry for amount) in the pan. Stir in the hot sauce and honey (see pantry for amount). Cook until thickened, 1-2 min. Season with salt and pepper. Set aside.

Just before serving, add the baby gem to the slaw and toss to coat. TIP: Don't add the leaves too early or they'll go soggy.

Share your cauliflower nuggets, wedges and slaw salad between your plates. 

Drizzle the hot honey sauce over the nuggets.

Enjoy!