• Preheat the 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, peel and finely chop the onion.
• Cut the tomato into 2cm cubes.
• Drain the cheese. Halve horizontally then slice into 1cm thick batons. Pop into a bowl of cold water.
• Place your hand on top of the chicken beast. Slice through horizontally to make two steaks. IMPORTANT: Wash hands and equipment after handling raw chicken.

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

• Place a pot over medium-high heat with a drizzle of oil.
• Once hot, fry the onion until softened, stirring occasionally, 4-5 mins.
• Add the tomato, apple cider vinegar, sriracha, honey and 50ml water (double for 4p).
• Simmer until thickened, 8-10 mins.
• Once cooked, season to taste with salt and pepper. Set aside and cover to keep warm.

TIP: Loosen the sauce with a splash of water if you feel it's become too thick.

• Drizzle the chicken steaks with oil then season with cajun spice, salt and pepper. Toss to coat.
• Place a large pan over medium-high heat with a drizzle of oil. 
• Fry the chicken steaks until golden brown and cooked through, 3-6 mins each side. IMPORTANT: Chicken is cooked when no longer pink in the middle. 
• Remove from the pan, cover and set aside.

TIP: Cook in batches if your pan is getting overcrowded.

• Remove the cheese from the water and pat dry with kitchen paper.
• In a bowl, beat one egg (double for 4p). To a small plate, add the breadcrumbs.
• Toss the cheese sticks first in the egg, then in the breadcrumbs.
• Return the pan to high heat with enough oil to completely coat the bottom.
• Once hot, carefully lay the breaded cheese into the pan and fry until golden, 3-4 mins. Turn every 1-2 mins, adjusting the heat as needed.

• When everything is almost ready, pop the brioche buns into the oven to warm through, 2-3 mins.
• Once warmed, spread a little aioli over the cut side of each bun. 
• Divide chicken steaks between base buns, drizzle over the sweet and spicy sauce then close with top bun.
• Plate the potato wedges and golden fried cheese sticks alongside.
• Use any remaining aioli for dipping.