Buffalo Chicken Skewers

Pop the wedges on a large baking tray in a single layer. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Meanwhile, thread the chicken onto skewers (2 skewers per person). Lay them on a baking tray. Roast them on the middle shelf of your oven for the last 20 mins of the wedges’ cooking time, turning halfway through cooking.

Meanwhile, put the vinegar in a small bowl and add a pinch of salt and sugar. Add the chilli slices and mix. Set aside. Heat a drizzle of oil in a frying pan on medium heat. When hot, add the bacon lardons and stir-fry until golden, 3-4 mins. Remove to a bowl. Add the grated cheddar to the bacon lardons along with half the hard Italian cheese. Mix together and set aside.

While everything cooks, halve the tomatoes and pop them in a large bowl. Add a squeeze of lemon juice and a drizzle of oil. Season with salt and pepper. Add the dijon mustard, half the sour cream and the remaining hard Italian cheese. Mix together. Remove the root from the baby gem, separate the leaves, then halve the lengthways (we'll add them to the dressing at the end).

When the wedges and chicken skewers are cooked, remove from the oven. IMPORTANT: The chicken is cooked when no longer pink in the middle. Cover the chicken skewers to keep warm and preheat your grill to high. Sprinkle the bacon and cheese evenly over the wedges, grill until the cheese is golden and bubbly, 3-4 mins. Then remove them from your oven.