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, sprinkle over the sesame seeds, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, in a large bowl, combine the rice vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. 

Add the coleslaw mix, toss together, then set aside. 

When your chips have cooked for 10 mins, pop the gyozas onto a baking tray and drizzle with oil. Toss to coat.

Bake on the middle shelf of your oven until golden, 15-18 mins. Turn halfway through.

In the meantime, in a small bowl, mix together the gochujang and sweet chilli.

When the gyoza are halfway through cooking, remove the tray from the oven and drizzle over the sweet chilli gochujang sauce.

Turn the coat the gyozas in the sauce. Return to the oven for the remaining time until sticky and golden, 7-9 mins.

Just before you're ready to serve, add the baby leaf mix to the coleslaw and toss together. 

When everything's ready, transfer the gyozas to your plates. Drizzle over some of the mayo and sprinkle on the crispy onions.

Serve with the slaw salad and sesame chips, along with the remaining mayo for dipping.