Italian-Style Mozzarella & Mushroom Burger W. Pesto Mayo & A Chicken B

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

Cut your potato[es] (skins on) into chips

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Drain your mozzarella, then pat and squeeze as much liquid out as you can with kitchen paper

Tear the drained mozzarella into rough, bite-sized pieces

Combine your panko breadcrumbs with a drizzle of olive oil and a pinch of salt and pepper – these are your seasoned breadcrumbs

Add the chips to one side of a baking paper-lined baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper and give everything a good mix up

Add your flat white mushroom[s] to the other side of the baking tray[s] with a drizzle of olive oil and a pinch of salt and pepper

Top the mushroom[s] with the torn mozzarella and seasoned breadcrumbs and put the tray[s] in the oven for 20-25 min or until everything golden and crisp

Meanwhile, slice your tomato[es] into rounds

Combine your traditional Italian pesto and mayo in a bowl with 2 tsp [3 tsp] [4 tsp] cold water – this is your pesto mayo

Slice your ciabatta[s] in half and place in the toaster for 1-2 min or until lightly toasted

Wash your salad then pat dry with kitchen paper

Add the salad to a bowl with your balsamic vinegar and a drizzle of olive oil and toss – this is your balsamic salad