Peanut-Sambal Pulled Pork Bao

Meanwhile, chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

While everything roasts, trim the cucumber, then halve lengthways. Thinly slice widthways.

Pop your cucumber and coleslaw mix into a medium bowl. Stir in the rice vinegar, sugar and olive oil (see pantry for both amounts), along with half the sambal. Season with salt and pepper and set aside for later.

Crush the peanuts in the unopened sachet using a rolling pin.

In a large bowl, mix together the peanut butter, remaining sambal and the ketjap manis.

Stir in the boiled water for the sauce (see pantry for amount) until it comes together. Add a splash of water if it's a little too thick.

Once the pork is cooked, remove from the oven, then discard the foil and any cooking juices. Use two forks to gently break apart the pork.

Stir the peanut sauce and half the crushed peanuts through the pork.

Place the bao buns on a plate, sprinkle with a little water and microwave, 800W: 1 min 10 secs / 900W: 50 secs / 1000W: 40 secs.

If you don't have a microwave, place the bao buns onto a large sheet of foil. Sprinkle with a little water, then fold the foil, sealing on all sides to create a parcel. Bake on the middle shelf until warm and fluffy, 3-4 mins.