• Preheat your oven to 240°C/220°C fan/gas mark 9.
• Chop the potatoes into 2cm wide wedges (peeling optional). 
• Pop the wedges onto a large (lined) baking tray.
• Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
• When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

• Halve the pepper and discard the core and seeds. Slice into thin strips, then chop into roughly 1cm pieces.
• In a bowl for the dressing, mix together ¼ tsp sugar, 1 tbsp oil (double both for 4p) and the vinegar.
• Season with salt and pepper, add the chopped pepper, stir together and set aside.
• In a separate bowl, mix together the aioli, korma paste and honey.

• Lay chicken out and put your hand on top. Cut from thicker end to thin point until there's 2cm left (don't slice fully through). Open it up like a book. IMPORTANT: Wash hands and equipment after handling raw chicken and packaging.
• Beat 1 egg (double for 4p) in a bowl.
• Add the breadcrumbs to another bowl with salt and pepper.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to vacuum packing used to keep it fresh.

• Season the chicken with salt and pepper.
• Dip each breast first into the egg and then the breadcrumbs, ensuring they're completely coated. Transfer to a clean plate.
• Place a large pan over high heat, adding enough oil to completely coat the bottom.

TIP: You want the oil to be hot so the chicken fries properly—heat for 2-3 mins before adding the chicken.

• Once hot, lay the chicken into the pan, reduce the heat to medium-high and fry until golden brown and cooked through, 8-10 mins total. IMPORTANT: Chicken is cooked when no longer pink in the middle.
• Turn every 2-3 mins and adjust the heat if necessary.
• Meanwhile, pop the brioche buns into the oven to warm through, 2-3 mins.
• In the final 5 mins of cooking time, add the chorizo to the wedges.
• Toss together and bake until wedges are done.

• Add three-quarters of the salad leaves to the bowl of peppers and toss to coat in the dressing.
• Pop the buns onto your plates and spread some korma aioli over each bun base and lid.
• Sandwich the fried chicken and the reserved salad leaves between the buns. 
• Serve your wedges and pepper salad alongside.
• Use any remaining korma aioli for dipping.