Korean Inspired BBQ Night

When the oven is hot, bake the chips on the middle shelf until golden, 30-35 mins. Turn halfway through.

Meanwhile, drain the halloumi, then cut it into 3cm chunks. Cut the chicken thighs into 2cm chunks.

In a medium bowl, mix together the chicken, halloumi and gochujang paste until everything is coated. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Pop the sausages onto one half of another large baking tray and bake on the top shelf until golden brown and cooked through, 20-25 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausages are cooked when no longer pink in the middle.

Alternatively, cook them on the BBQ if you'd prefer.

Meanwhile, thread the chicken and halloumi pieces alternately onto the skewers (2 per person).

When the sausages have cooked for 8-9 mins, transfer the skewers to the other half of the baking tray and turn the sausages.

Continue roasting on the top shelf of your oven until everything's cooked through, 12-16 mins. Turn them halfway through. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Alternatively, cook them on the BBQ if you'd prefer.

Meanwhile, wash up the bowl used for the chicken and halloumi.

In the (now clean) bowl, combine the rice vinegar, sambal (add less if you'd prefer things milder) and sugar for pickling (see pantry for amount).

Stir in the coleslaw mix. Season with salt and pepper, then set your kimchi style slaw aside.

Roughly chop the coriander (stalks and all).