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, sprinkle over the sesame seeds, 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 top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.

Pop the sliced carrot and cabbage mix into a medium bowl and add the rice vinegar and sugar for the pickle (see pantry for amount).

Add a pinch of salt, mix together and set aside to pickle.

About 10 mins before the wedges are ready, 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.

Next, add the teriyaki sauce to the plant-based chicken and stir to coat, 1 min.  

Remove from the heat. Taste and season with salt and pepper if needed.

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 of your oven until warm and fluffy, 3-4 mins.

Transfer the warmed bao to your plates and spread the mayo over the bases. 

Pop a small handful of the pickled slaw into the bao, then fill with as much of the teriyaki plant-based chicken as you can. Drizzle over the sriracha and sprinkle with the peanuts.

Add the baby leaves to the remaining slaw and drizzle with a little oil. Toss together.

Serve the wedges and slaw salad on the side.