BBQ Chicken Loaded Wedges

Meanwhile, pop the chicken breasts onto another baking tray. Drizzle with oil and season with half the smoked paprika, salt and pepper, then rub the seasoning all over the chicken.

Bake on the top shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

While everything cooks, in a large saucepan, combine the soy sauce, Worcester sauce, sweet chilli sauce and remaining smoked paprika with the sugar and ketchup (see ingredients for both amounts). 

Put on low heat, stirring occasionally, until the sugar has melted, then increase the heat to medium and bubble until thickened slightly, 1-2 mins. 

Season with plenty of pepper, then remove from the heat and set aside.

Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 1cm pieces. Zest and cut the lime into wedges.

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 1cm pieces.

Pop the chopped pepper, lime zest and avocado into a medium bowl. Add a squeeze of lime juice, a drizzle of oil and season with salt and pepper. Stir together, then set your salsa aside.

Grate the cheese.

Once cooked, use two forks to shred the chicken as finely as you can, then stir it into the pan of BBQ sauce. 

Transfer the cooked wedges to an ovenproof dish, then switch your grill on to high.

Spoon the BBQ chicken on top of the wedges. Sprinkle over the cheese, then grill until golden and bubbling, 2-3 mins.