The Hot Chick

Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges onto a large baking tray.
Drizzle with oil, season with salt and pepper, sprinkle over the sesame seeds, then toss to coat.
Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Drain the halloumi then cut it into 2 slices per person (see ingredients for amount).
Put the cornflour into a bowl and season with salt and pepper.
Cut each chicken thigh into 2-3 pieces (depending on size), then add to the bowl of cornflour and toss to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, add the halloumi and fry until golden, turning frequently, 4-5 mins.
Meanwhile, in a small bowl, mix together the sriracha, honey, lime zest and water for the sauce (see ingredients for amount). Set the hot honey glaze aside.
Once the halloumi is cooked, transfer to a plate and cover with foil to keep warm.

Put your frying pan back on medium-high heat.
Once hot, lay the chicken in the pan. Fry until browned on each side and cooked through, 8-10 mins. Turn every 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
Once cooked, add the honey mixture to the pan. Turn down the heat to medium and simmer until sticky, 3-4 mins.
Remove the pan from the heat and turn the chicken to coat it in the mixture.