Gluten Free Miso-Chipotle Chicken Burger & Red Cabbage Slaw

Preheat the oven to 200°C/ 180°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air

Cut your potatoes (skins on) into chips

Add the chips to a large baking tray with a drizzle of vegetable oil and a pinch of salt and give everything a good mix up

Put the tray in the oven for 20-25 min or until the chips are golden and starting to crisp

Meanwhile, heat a large, wide-based pan (preferably non-stick) over a medium heat

Cut your gluten free brioche buns in half

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

Reserve the pan

Place your hand flat onto each chicken breast portion

Slice in half as if you were cutting a burger bun, so you are left with two thinner pieces

Add your cornflour to a shallow bowl

Add the chicken breasts to the cornflour and coat well

Return the reserved pan to a medium-high heat with a very generous drizzle of vegetable oil

Once hot, add the coated chicken and cook for 5 min on each side or until golden and cooked through (no pink meat!)

Meanwhile, combine your shredded red cabbage, mayo and red wine vinegar in a separate bowl and give everything a good mix up – this is your red cabbage slaw

Trim, then slice your spring onions finely

Once done, transfer the chicken to kitchen paper and wipe the pan clean

Return the pan to a medium heat and add your miso and chipotle paste (can't handle the heat? Go easy!) with a splash of water

Whisk until fully combined and cook for 2 min or until thickened and warmed through

Once thickened, return the cooked chicken to the pan and turn until fully coated – this is your miso-chipotle chicken