Mexican-Style Ready To Eat Pulled Chicken Burger With Paprika Fries

Preheat the oven to 200°C/ 180°C (fan)/ gas 6 and boil a kettle

Cut your potatoes (skins on) into fries, then add to a baking tray (or two!) with a drizzle of vegetable oil, a pinch of salt and your ground smoked paprika and give everything a good mix up

Put the tray[s] in the oven for 20-25 min or until golden and crispy

Dissolve your tomato paste in 200ml [275ml] [350ml] boiled water – this is your tomato stock

Grate your cheddar cheese

Combine your mayo and white wine vinegar in a bowl and set aside for later – this is your zingy mayo

Add your ground cumin, dried oregano, chilli flakes (can't handle the heat? Go easy!) and a generous pinch of salt and pepper to a plate

Gently stir it all together – this is your spice mix

Add your cooked shredded chicken to the plate and mix until fully coated in the spice mix

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of olive oil over a medium heat

Once hot, add the spiced chicken and cook for 3 min or until fragrant

Once fragrant, add the tomato stock and cook for 2-3 min or until the sauce has slightly thickened

Meanwhile, wash your lettuce, pat dry with kitchen paper, then remove 2 outer leaves per person and shred the inner core

Dice your tomato[es]

Cut your ciabatta[s] in half and add to a baking tray, cut-side up

Put the tray in the oven for 3-4 min or until warmed through and slightly crispy

Once the sauce has thickened slightly, top the chicken with the grated cheese and cook, covered, for 1 min further or until melted – this is your Mexican-style pulled chicken