Peri Peri Halloumi Skewers and Sticky Chicken

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.

Meanwhile, halve the bell pepper and discard the core and seeds. Cut into 2cm chunks.

Remove the halloumi cubes from the cold water and pat dry with kitchen paper. Drain the now empty bowl and wipe dry, then pop the halloumi back in.

Add the pepper chunks, olive oil for the marinade (see pantry for amount) and half the peri peri seasoning. Toss to coat.

Carefully thread the halloumi and pepper chunks onto the skewers (2 per person), alternating between the two. 

Lay the skewers onto one side of a large baking tray. 

Lay the chicken thighs flat onto the other side of the halloumi tray. Drizzle with oil, sprinkle over the remaining peri peri seasoning and season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Once the wedges have been roasting for about 10 mins, slide the chicken and halloumi tray onto the middle shelf of your oven and bake until the chicken is cooked through, halloumi is golden and pepper is tender, 16-18 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

In the meantime, quarter the lime. 

Clean the halloumi bowl, then add the coleslaw mix, mayonnaise and juice from half the lime. Season with salt and pepper and mix together. 

Peel the mango. Slice down either side of the stone to make 2 'cheeks'. Cut any remaining flesh from the stone, then cut the mango into 1cm pieces (discard the stone) and mix into the slaw.