• Preheat your oven to 240°C/220°C fan/gas mark 9.
• Chop the potatoes into 2cm chunks.
• Pop them onto a large (lined) baking tray.
• Toss with chilli flakes (use less if you don't like spice), salt, pepper and a drizzle of oil. Spread out in a single layer.
• When the oven is hot, bake on the top shelf until golden, 25-35 mins. Turn the tray halfway through.

TIP: Use two baking trays if necessary.

• Trim and quarter the radish.
• Cut the tomato into 2cm chunks.
• Just before serving toss the salad leaves with the tomatoes, radish, and honey mustard dressing. Season to taste with salt and pepper.

• When the potatoes have 5 mins left to go, place a pan over medium-high heat with a drizzle of oil.
• Once hot, add the chicken. Season with Cajun spice, salt and pepper. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
• Fry until cooked through, 8-10 mins.
• Once cooked, remove the pan from the heat.

• Divide the tossed salad and Cajun chicken between plates.
• Serve the roasted potatoes alongside.
• Drizzle over the aioli and then scatter the crispy onions over the top.