To make the sauce, put all the ingredients in a saucepan and simmer gently until syrupy, so around 3-4 minutes. Take off the heat and set aside. Break down the chicken into approximately equal pieces - legs, thighs, breasts and wings. Halve the breasts if they're large. Now throw away the wings - they're rubbish 🙂
Season your chicken with salt, pepper and grated ginger.
Toss the chicken with the cornflour until completely coated. Pre-heat a deep fat fryer to 170°C or a saucepan with 5cm oil to 180°C. Fry the chicken for 4 minutes until crisp, turning halfway. Remove from the oil and place on a baking tray. Cook in a pre-heated oven at 180°C for 8/10 minutes.

Reheat the sauce, and toss the crispy chicken in it. Tip into a bowl and top with the sesame seeds and sliced spring onions for garnish.

Mix this just before you are about to cook:
Sift the flours and salt into a large mixing bowl.
Whisk in the ice-cold water using a whisk, but don't over beat. It doesn't matter about a few lumps.
Use immediately.

Split the your chilli down the centre to reduce the risk of explosion!, coat with the batter mix and fry until crisp.
Season with salt and serve.

Slit open the chillies down one side, prise them open just enough to cut out the core and remove the seeds.
Stuff the peppers with manchego cheese cut into batons or chunks. You don't need to be too precise over it, the cheese will melt nicely when frying.
Preheat your chip pan oil to 180°C/350°F.
Mix your preferred tempura batter, roll in the peppers making sure to generously cover the opening you made.
Deep-fry for a few minutes until nicely golden.
Remove, drain, and serve.

Trim off the cucumber ends. Cut in half widthways and spiralize into thick ribbons. Toss the cucumber ribbons with the salt in a bowl.

Mix the other ingredients together in a small bowl then stir in the cucumber.

Heat the oven to 200°C/180°C Fan/Gas Mark 6.
Place potato on a chopping board, and slice through the potato as in, repeatedly - like making a potato-based toast rack (be careful not to cut all the way through on both ends).
A sharp knife will help to make slices a few mm apart, repeat with the remaining potatoes. Put the potatoes cut-side up on a shallow baking tray and drizzle over the oil.
Rub each potato with your hands to coat well in the oil, getting some in between the slices. Toss in the seasoning, and season well.
Roast for 40 minutes or until the potatoes are tender throughout and the tops are golden and crisp. Believe me they will burn as soon as you take your eyes off them. Baste with any oil in the pan halfway through cooking to get extra crisp potatoes.
Garnish with coriander and fresh-sliced chilli

Purée scallions, garlic, ginger, gochujang, fish sauce, and rice vinegar in a blender.
Heat the oil in a large skillet over high heat.
Cook the cabbage, tossing often, until crisp-tender, about 5 minutes.
Add scallion mixture and sliced scallions; season with salt.