• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.

• When the fries have 10 minutes remaining, thinly slice onion (see ingredients). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion until tender, 3-4 minutes. • Cook pulled chicken and All-American spice blend, breaking up with a spoon, until browned, 2-3 minutes (cook in batches if your pan is getting crowded). • Add BBQ sauce, the butter and a splash of water, stirring, until well combined, 1 minute.

• Meanwhile, combine slaw mix and mayonnaise in a large bowl. Season to taste.

• Divide potato fries between plates. • Top with American BBQ pulled chicken and sprinkle over shredded Cheddar cheese. • Serve with slaw and tear over coriander. Enjoy!