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, 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, grate the cheese.

Trim the baby gem, halve lengthways, then thinly slice.

Halve the baby plum tomatoes.

In a small bowl, combine the BBQ sauce with half the chipotle (add less if you'd prefer things milder). Set aside for later.

Slice the chicken breasts widthways into 2cm thin strips. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Crack the egg (see pantry for amount) into a bowl and whisk in the remaining chipotle paste.

In another bowl, combine the breadcrumbs and the salt (see pantry for amount).

Season the chicken, then dip into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg. 

Pop a large frying pan on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken. 

Once hot, lay in the chicken. Season with salt and pepper.

Cook until golden brown, 3-4 mins each side. Adjust the heat if necessary. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once cooked, transfer the chicken to a plate lined with kitchen paper.

When the wedges have 10 mins left, sprinkle over the bacon lardons and grated cheese, then return to the oven and roast until the bacon is golden and the cheese has melted, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

When the wedges have 2 mins left, pop the tortillas (2 per person) into the oven to warm through.

In a medium bowl, combine the soured cream and sugar for the dressing (see pantry for amount). Season with salt and pepper, add the baby gem and mix well.

When everything's ready, lay the tortillas onto your serving plates.

Share a handful of the baby gem between the tortillas. Top with the breaded chicken and drizzle with the chipotle BBQ sauce to finish.

Toss the remaining baby gem salad with the baby plum tomatoes.

Serve your tacos with the salad and cheesy bacon wedges alongside.

Enjoy!