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

Quarter the salad potatoes (no need to peel). Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Pop the potatoes onto a large baking tray. Drizzle with oil, season with salt and pepper and 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, 25-30 mins. Halfway through, turn the potatoes and add the sliced pepper to the tray for the remaining time.

Meanwhile, remove the pineapple from the tin and quarter each ring.

Remove the pork belly from the packaging and cut it into 3cm chunks. Thread each piece onto the skewer upright, piercing through both the meat and fat layers to keep them secure (2 skewers per person). Alternate the pork belly with the pineapple chunks.

Season with salt and pepper, then place the skewers on a lightly oiled baking tray. Drizzle with a little more oil.

Remove the spring rolls from the packing and pop onto the baking tray alongside the skewers.

When the potatoes have 15-20 mins remaining, roast the skewers and spring rolls on the middle shelf of your oven for the remaining time.

Halfway through, coat the skewers in the gochujang paste.

Return to the oven for the remaining time until golden and piping hot. IMPORTANT: Ensure the pork is piping hot throughout.

While everything's in the oven, halve the red chilli lengthways, deseed, then finely chop.

In a medium bowl, combine the coleslaw mix, rice vinegar, sugar and olive oil for the dressing (see pantry for both amounts) and half the sesame seeds.

Season with salt and pepper, toss together and set aside. 

Once your potatoes are cooked, remove from the oven and drizzle over the honey. Sprinkle over the chilli (add less if you'd prefer things milder). TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Once your pork belly is cooked, remove from the oven. Sprinkle over the  remaining sesame seeds. 

Transfer your gochujang pork and pineapple skewers to your serving plates.

Serve your chips, spring rolls and sesame slaw in separate serving bowls on the side.