Chop your potatoes into 2cm cubes, drizzle with olive oil and a sprinkle of salt, then air fry at 200°C for 20 minutes, giving them a shake halfway through.

While the potatoes cook, heat a pan and add the chicken and bacon. Cook for about 10 minutes until golden.

Toss in the cherry tomatoes and pesto and stir it all together until the chicken is coated and the tomatoes are warmed through.

Turn off the heat and pour the crispy potatoes over the top.

Sprinkle on the cheese, then pop the whole pan into the oven at 220°C for about 15 minutes or until everything is golden and bubbly.

Scoop it onto plates and watch the whole family dive in!