• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. • Place on a lined oven tray. Sprinkle over diced bacon, chicken-style stock powder, chilli flakes (if using) and drizzle with olive oil. Toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.

• Meanwhile, thinly slice cucumber into sticks. • In a small microwave-safe bowl, combine hoisin sauce and the brown sugar. Set aside. • In a medium bowl, combine chicken breast strips, garlic paste, a pinch of salt and pepper and a drizzle of olive oil.

• In a large frying pan heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook chicken strips, until browned and cooked through, 3-4 minutes each side. TIP: Chicken is cooked through when it is no longer pink inside.

• Meanwhile, place bao buns on a plate with a small splash of water (just a small splash so they stay fluffy!). • Cover with cling wrap or a microwave-safe bowl. Microwave on high, 1 minute. Set aside to slightly cool, 1 minute.

• In a large bowl, combine cucumber, mixed salad leaves and a drizzle of vinegar and olive oil. Season to taste. • Microwave hoisin sauce mixture, in 30 second bursts, until warmed through.

• Gently halve bao buns and evenly spread with some mayonnaise. • Fill bao buns with some cucumber salad, chicken and hoisin sauce. • Serve with bacon chilli fries and any remaining cucumber salad. Garnish baos and fries with crispy shallots to serve. Enjoy.