Superbowl Spicy Honey Glazed Chicken

Pop the wedges 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 of your oven until turning golden, 20 mins. When the wedges are just golden, sprinkle the bacon lardons and three quarters of the Cheddar cheese over the wedges and bake until the cheese and bacon are golden, 10-15 more mins. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.

Meanwhile, put half the soured cream in a small bowl and add the blue cheese crumb, remaining Cheddar cheese, water (see ingredients for amount) and three quarters of the chives. Season with salt and pepper and mix together - blue cheese dip done!

Put the remaining soured cream in a medium bowl and season with salt and pepper. Add the coleslaw mix and stir to combine and coat the slaw. Set aside. Lay one of the chicken thighs in the spiced flour then turn it over so that both sides are evenly coated. Pop it onto a plate. Repeat with the remaining thighs. Heat a drizzle of oil in a large frying pan on a medium heat.

Once the oil is hot, lay in the chicken thighs, flatten them down, fry until crispy and golden, 12-14 mins. Turn every 2-3 mins. Discard any spiced flour left on the plate. IMPORTANT: Wash your hands after handling raw chicken. IMPORTANT: The chicken is cooked when no longer pink in the middle. Once cooked, remove the pan from the heat and add the sauce you made earlier to the pan. Turn the chicken to coat it in the sauce.