Firecracker Fried Chicken

Pop the chips on a large, low-sided, wide baking tray. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out in a single layer. Once your oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through cooking. TIP: Use two baking trays if necessary - you want the potatoes nicely spread out.

Put the cornflour into a large bowl and season with the salt (see ingredients for amount), a grind of black pepper, and the ground ginger. Mix to combine. Add the chicken thighs to the bowl and turn them over in the cornflour to coat well. IMPORTANT: Wash your hands after handling chicken and its packaging. Pop a large frying pan on medium-high heat and add enough oil to coat the bottom of the pan.

Once the oil is hot, lay in the chicken thighs, fry until crispy and golden, 12-14 mins. Turn every 2-3 mins. Discard any cornflour left in the bowl. Once cooked, remove from the heat and place the chicken onto kitchen paper lined plate. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Place the Tenderstem® on a baking tray, drizzle a little oil over and season with salt and pepper. When your chips are halfway through cooking, place the tray onto the middle shelf of the oven until cooked, 12-15 mins. Pop another frying pan onto a medium-high heat with a drizzle of oil. When hot, add the pepper and stir-fry until slightly charred, 4-5 mins. Season with salt. Add the garlic, spring onion, Chinese Five Spice and crushed peppercorns. Stir and cook for 1-2 mins, then remove from the heat.