The Triple Play Recipe

Make dough

In a medium bowl combine 2 cups all-purpose flour, 1 tsp instant yeast, 1 tsp sugar and 1 tsp fine salt. Stir to combine. Add 3 tablespoons warm water and 1 tablespoon olive oil and stir until a shaggy dough forms. Turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is sticky add up to 2 tbsp more flour.

First rise and shape

Place dough in a lightly oiled bowl, cover and let rise in a warm place for about 45 minutes, or until doubled. Punch down, then roll or stretch dough into a roughly 9x6 inch oval on a parchment-lined baking sheet.

Top and bake

Preheat oven to 220°C (430°F). Brush the dough with the melted butter (2 tbsp) mixed with 1 tablespoon olive oil and spread the minced garlic (2 tbsp) evenly. Sprinkle grated cheddar (3 tbsp) evenly across the top and finish with chopped parsley (1 tbsp) and 1/2 tsp coarse sea salt. Bake 12–15 minutes until golden and cheese is melted and edges are crisp. Let rest 5 minutes, then cut into 6–8 shareable strips.

Marinate chicken

In a medium bowl combine 2 tbsp light soy sauce, 1 tbsp fish sauce, 1 tbsp lime juice, 1 tbsp brown sugar, 1 tsp minced garlic and 1 tsp grated ginger. Add the bite-sized chicken pieces (400 g) and toss to coat. Marinate 15–20 minutes at room temperature (or up to 2 hours refrigerated).

Coat and pan-fry

When ready to cook, sprinkle 2 tbsp cornstarch over the marinated chicken and toss until pieces are lightly coated. Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add chicken in a single layer (work in two batches if needed) and cook 3–4 minutes per side until golden and cooked through. Remove to a plate and keep warm.

Finish with sauce

Lower heat to medium, add the reserved pan juices if any, and add 1/2 tsp crushed red pepper flakes. Return chicken to the pan and stir for 30 seconds to recoat and caramelize the sauce slightly. Remove from heat and toss with 1 tbsp chopped cilantro and 1 tsp toasted sesame seeds. Transfer to serving dish.

Prep and par-cook potatoes

Preheat oven to 220°C (430°F). Toss the halved small waxy potatoes (600 g) with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1 tsp salt and 1/2 tsp black pepper until evenly coated. Arrange cut side down on a parchment-lined baking sheet. Roast for 20 minutes.

Cut cactus style and crisp

Remove potatoes from oven. Using a sharp knife, make 3–4 parallel shallow cuts across each half (do not cut through) to create a 'cactus' fan. Return to oven and roast an additional 10–12 minutes until edges are crisp and interiors are tender. Alternatively, broil 2–3 minutes at the end for extra crispness.

Finish and serve

Sprinkle chopped chives (1 tbsp) over the potatoes and serve hot with 1/2 cup sour cream or spicy aioli on the side for dipping.