Fiery Vietnamese-Style Lean Pork Bánh-Mì Burger

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Cut your potatoes (skins on) into chips

Add the chips 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

While the chips are cooking, peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Peel and finely chop (or grate) your garlic

Combine your mince (remove the paper if required!) and chopped garlic & ginger in a bowl with half your soy sauce (you'll use the rest later!) and a pinch of salt and pepper

Give everything a good mix up until thoroughly combined (clean hands is the best way!)

Divide and shape into 1 equal-sized patty per person

Heat a large, wide-based pan (preferably non-stick) over a high heat with a drizzle of vegetable oil

Once hot, add the patty[ies], press down firmly with a spatula and cook for 5 min

Reduce the heat to medium-high, flip each patty and cook for a further 5 min or until charred and cooked through (no pink meat!)

While the patty[ies] are cooking, chop your coriander finely, including the stalks

Slice your red chilli[es] finely

Combine your rice vinegar, remaining soy sauce and 1 tsp [1 1/2 tsp] [2 tsp] sugar in a large bowl

Add your mooli slaw mix, chopped coriander and chilli rounds (can't handle the heat? Go easy!) to the bowl and give it a good mix up – this is your zingy slaw

Add your ciabatta[s] to a separate baking tray (or two!) and put the tray[s] in the oven for 5 min or until they're hot and crusty

Carefully slice them in half before serving

Combine your mayo with your sriracha (not a fan of spice? Just add a little!) in a small bowl – this is your sriracha mayo