Spicy Honey Glazed Chicken

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.

In another small bowl, combine the honey and sriracha. Set your spicy honey glaze aside. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

When the wedges are halfway through cooking, sprinkle over the bacon lardons and the remaining Cheddar, then return to the oven for the remaining time. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

In a medium bowl, combine the Cajun spice mix, salt and flour (see pantry for both amounts). 

Add the chicken thighs to the spiced flour and toss to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, lay the chicken thighs flat in the pan, discarding any remaining flour in the bowl. Fry until browned on each side and cooked through, 13-15 mins. Turn every 2-3 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

While the chicken cooks, pop the remaining soured cream into a medium bowl and season with salt and pepper. Add the coleslaw mix and toss to coat. Set aside.