Chicken Katsu Burger With Curried Mayo

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

Cut your potato[es] and sweet potato[es] (skins on) into fries

Add the fries to a tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper, then give it a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crisp

Meanwhile, top, tail, peel and grate your carrot[s]

Slice your radishes (as finely as you can)

Combine your rice vinegar with 1/2 tsp [3/4 tsp] [1 tsp] sugar in a large bowl

Add the grated carrot and sliced radish to the bowl, give everything a good mix up and set aside – this is your quick-pickled slaw

Add a splash of milk to a shallow bowl

Add 2 tbsp [3 tbsp] [4 tbsp] flour and half your curry powder (you'll use the rest later!) to a plate and season with salt and pepper

Add your panko breadcrumbs to another plate

Coat your chicken breast portion[s] in the flour mixture, tap off the excess, then add to the milk and finally press into the panko breadcrumbs firmly to evenly coat all over

Tip: If your chicken is a bit too thick, slice it in half horizontally so you're left with two thinner pieces

Heat a large, wide-based pan with a very generous drizzle of vegetable oil (enough to cover the base of the pan) over a medium-high heat

Once hot, add the coated chicken and cook for 8 min on each side, pressing down firmly with a spatula until the outside is golden and the chicken is cooked through (no pink meat!) – this is your chicken katsu

Meanwhile, heat a separate wide-based pan (preferably non-stick) with a knob of butter over a medium-low heat

Once melted, add the remaining curry powder and stir for 30 secs, then transfer the curried butter to a bowl to cool

Chop your coriander finely, including the stalks

Put your ciabatta[s] in the oven for 5 min or until hot and crusty

Drain the liquid from the quick-pickled slaw and add the chopped coriander

Stir your mayo, mango chutney and white wine vinegar into the cooled curried butter – this is your curried mayo

Carefully slice the warmed ciabatta[s] in half