Asian-Style Free Range Chicken Burger With Sesame Fries

Preheat the oven to 240°C/ 220°C (fan)/ gas 9, then take your chicken out of the fridge, open the packet and let it air

Cut your potatoes (skins on) into thin fries, then toss them in a bowl with a drizzle of vegetable oil and a generous pinch of salt and pepper

Transfer the fries to a baking tray (or two!) and put the tray[s] in the oven for 20-30 min or until they're cooked through and crisp

Heat a large, wide-based pan (preferably non-stick with a matching lid) over a medium-high heat

Once hot, add your free range chicken breast portion[s] and cook for 3 min on each side or until golden

Meanwhile, peel and finely chop (or grate) your garlic

Add your soy sauce and the chopped garlic to the pan with a couple of splashes of water and cook, covered for a further 12-15 min or until the chicken is cooked through (no pink meat!)

While the chicken is cooking, trim, then slice your spring onion[s] lengthways until you have thin strips

Slice your cucumber into discs

Slice each individual cucumber disc into matchsticks

Combine your mayo and red chilli relish in a bowl – this is your chilli mayo

Heat a separate, large, wide-based pan (preferably non-stick) over a medium-high heat

Slice your brioche bun[s] in half

Once hot, add the brioche halves, cut-side down, and cook for 3 min or until toasted and charred, then set aside until serving

Tip: Cooking for 3 or more? You may need to do this in batches!

Once the chicken is done, shred it apart in the pan, using two forks – this technique is known as 'pulling'

Mix the pulled free range chicken into the pan juices