• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. • Place on a lined oven tray and sprinkle over diced bacon. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, cut deep slices, taking care to not slice all the way through, across chicken breast in 1cm intervals. Season generously with salt and pepper. • Place chicken on a second lined oven tray and top with chargrilled capsicum relish. Sprinkle over shredded Cheddar cheese. • Roast until cooked through, 12-16 minutes. TIP: Chicken is cooked through when it is no longer pink inside.

• When the chicken has 5 minutes remaining, slice cucumber into half-moons. • In a large bowl, combine mixed salad leaves, cucumber, a drizzle of balsamic vinegar and olive oil. Season to taste.

• Divide cheesy capsicum chicken, bacon potato wedges and cucumber salad between plates. Enjoy! • If you've added a fancify bundle, thinly slice spring onion and roughly chop roast almonds. Sprinkle over spring onion and almonds. Serve with Italian truffle mayonnaise.