BBQ Chicken Burger With Fries And Pickled Cucumber

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and take your chicken out of the fridge, open the packet and let it air

Peel and cut your potatoes into fries

Add the fries to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crisp

Whilst the fries are cooking, cut your cucumber into batons

Wash your lettuce, then pat dry with kitchen paper and shred finely

Slice your brioche bun[s] in half (if required!)

Boil a little water in a kettle

Add your chicken breast portion[s] to a clean chopping board

Slice through the thickest part of the chicken, being careful not to cut all the way through to the other side and open it out like a book

Cover with cling film and bash with a rolling pin until you have an even thickness – this is your butterflied chicken

Combine your white wine vinegar, 1/2 tsp [3/4 tsp] [1 tsp] sugar and 1 tbsp [1 1/2 tbsp] [2 tbsp] boiled water in a medium bowl

Add the cucumber batons to the bowl and set aside to pickle – this is your quick-pickled cucumber

Tip: Cooking for kids? Set aside half of the cucumber batons to serve plain!

Heat a large, wide-based pan (preferably non-stick) over a medium-high heat and add the brioche halves, cut-side down, and cook for 2-3 min or until toasted and charred

Set aside until serving and reserve the pan

Return the reserved pan to a high heat with a drizzle of vegetable oil

Once hot, add the butterflied chicken with a pinch of salt and cook for 4 min on each side until golden, then turn the heat down to medium and cook for a further 4-5 min or until cooked through (no pink meat!)

Once cooked, coat the chicken with your BBQ sauce – this is your BBQ chicken