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

Chop the potatoes into 2cm wide wedges (no need to peel). Pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the sesame seeds. Toss to coat, then 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, 25-35 mins. Turn halfway through.

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

Once hot, lay the chicken thighs flat in the pan. Season with salt and pepper and fry until browned on each side and cooked through, 13-15 mins. Turn every 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

While the chicken cooks, zest and halve the lime (see ingredients for amount).

Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

Trim the baby gem and reserve 1 leaf per person. Halve the remaining leaves lengthways, then thinly slice.

Halve the burger buns.

Squeeze the lime juice into a large bowl and add three quarters of the mayo. Season with salt and pepper, then mix together, mix together, then set aside.

When the wedges are almost ready, pop the burger buns onto a baking tray and into the oven to warm through, 2-3 mins.

Once the chicken is cooked, reduce the heat to low and add the lime zest and Szechuan paste (add less if you'd prefer things milder) to the pan, stirring to combine.

Remove from the heat, then turn the chicken thighs in the paste to coat them evenly.

Add the carrot ribbons and sliced lettuce to the bowl of zesty mayo dressing and toss to coat.

When everything's ready, spread the remaining lime mayo over the bun bases.

Top the bases with the reserved lettuce leaves, chicken thighs and bun lids.

Serve your Szechuan burgers with the wedges and salad alongside.

Enjoy!