Miso-Chipotle Chicken Burger & Red Cabbage Slaw

Preheat the oven to 200°C/ 180°C (fan)/ 425°F/ Gas 7

Cut the potatoes (skins on) into chips

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

Put the tray in the oven for 25-30 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 the brioche rolls in half

Once hot, add the 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 the chicken breast[s]

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

Add the cornflour to a shallow bowl with a pinch of salt 

Add the chicken breast pieces to the corn flour and coat well 

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

Once hot, add the chicken breast pieces and cook for 3-4 min on each side or until golden and cooked through (no pink meat!)

Meanwhile, grate approx. 250g [500g] red cabbage (use the root as a handle and discard at the end!)

Combine the grated red cabbage, mayonnaise, red wine vinegar with a very generous pinch of salt and give everything a good old mix up – this is your red cabbage slaw 

Trim, then slice the spring onion[s] finely

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

Return the pan to a medium heat and add the miso and chipotle paste with a splash of water

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

Once thickened, return the chicken breast pieces to the pan and turn until fully coated