• Preheat your oven to 240°C/220°C fan/gas mark 9. 
• Chop the potatoes into 2cm wide wedges (no need to peel). Pop them onto a lined baking tray.
• Drizzle with oil, then season with half the peri peri spice, salt and pepper. Toss to coat. Spread out in a single layer.
• When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.
• Add the bacon for the final 8-10 mins of cooking time. IMPORTANT: Wash hands and equipment after handling raw meat. Cook bacon thoroughly.

TIP: Use two baking trays if necessary.

• Meanwhile, peel and grate the garlic (or use a garlic press).
• Place a hand on top of the chicken and slice through to make thin steaks.
• In a bowl, mix together garlic, remaining peri peri spice, half the apple cider vinegar and a drizzle of oil.
• Add the chicken and season with salt and pepper. Set aside to marinate, 5 mins. IMPORTANT: Wash hands and equipment after handling raw meat.

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

• Place a large pan over medium-high heat with a drizzle of oil. 
• Add the chicken steaks and season with salt and pepper.
• Cook through, 3-6 mins each side (cook in batches if your pan is getting crowded). IMPORTANT: Chicken is cooked when no longer pink in the middle. 

• Meanwhile, cut the tomato into 2cm chunks.
• Trim the cucumber, then quarter lengthways. Chop widthways into small pieces.
• Toss the tomatoes and cucumber with the remaining apple cider vinegar, a drizzle of oil and a pinch of sugar. Season to taste with salt and pepper. 
• Mix the sriracha (add less if you don't like spice) and aioli together in a bowl.

• Pop the buns into the oven to warm, 2-3 mins.

• When everything's ready, spread the sriracha aioli over the bun bases.
• Top with bacon and peri peri chicken, then close the bun lids.
• Serve with the wedges, tomato salad and any remaining sriracha aioli alongside.