Buffalo Style Chicken and Cheesy Bacon Wedges

Meanwhile, grate the Cheddar cheese. Roughly chop the chives (use scissors if easier).

In a small bowl, add the blue cheese, half the soured cream, half the Cheddar cheese and half the chives. Stir in the water (see pantry for amount). Season with salt and pepper.

Mix well to combine - blue cheese dip done! Set aside.

Next, drain the sweetcorn in a sieve. Heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.

Meanwhile, halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 1 cm chunks.

Once the sweetcorn is charred, transfer to a medium bowl. Add the slaw mix, avocado and the remaining soured cream. Season with salt and pepper. Toss to coat, then set aside.

Return the (now empty) frying pan to medium-high heat with a drizzle of oil.

Season the chicken with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Once the oil is hot, lay the chicken into the pan and cook until browned, 5 mins each side.

Meanwhile, in another small bowl, combine the hot sauce and honey. Set your buffalo sauce aside. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Once browned, lay the chicken onto a baking tray. Lay the bacon rashers in a single layer alongside.

Roast on the middle shelf of your oven until cooked through and golden brown, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

At the same time, sprinkle the remaining Cheddar over the wedges, then return to the oven for the remaining time.