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

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

Pop the wedges onto a large baking tray. Drizzle with oil, sprinkle over the black sesame seeds and season with salt and pepper. 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, 25-35 mins. Turn halfway through.

While the sweet potatoes roast, peel and grate the garlic (or use a garlic press).

Crush the peanuts in the unopened sachet using a rolling pin. 

Trim the cucumber, then halve lengthways. Cut into 1cm thick half moons.

In a small bowl, combine the rice vinegar and sugar for pickling (see pantry for amount). Season with salt and pepper, then add the cucumber. Mix together well, then set aside to pickle.

In a medium bowl, combine the sriracha and half the mayonnaise. Season with salt and pepper.

Add the coleslaw mix and edamame to the sriracha mayo and mix to coat. Set aside for later.

When the sweet potato wedges have around 5-10 mins remaining, heat a medium frying pan on medium heat with a drizzle of oil.

Pan fry the plant-based chicken until golden brown, 4-6 mins. Season with salt and pepper.

Once golden, stir in the garlic and stir-fry until fragrant, 1 min more. Remove from the heat.

Drizzle over the maple syrup and half the tamarind chutney. Stir until coated in the glaze.

When everything's almost ready, place the bao buns on a plate, sprinkle with a little water and microwave, 800W: 1 min 10 secs / 900W: 50 secs / 1000W: 40 secs. 

If you don't have a microwave, place the bao buns onto a large sheet of foil. Sprinkle with a little water, then fold the foil, sealing on all sides to create a parcel. Bake on the middle shelf until warm and fluffy, 3-4 mins.

When everything's ready, transfer the warmed bao buns to your plates and spread on the remaining mayo, then fill with the glazed plant-based chicken. 

Top with some of the pickled cucumber slices and some of the crushed peanuts. Drizzle over the remaining tamarind chutney.

Add any remaining cucumber slices and pickling liquid to the slaw and toss to coat.

Serve the sesame wedges and slaw on the side. Sprinkle the remaining crushed peanuts over the slaw to finish.