Ponzu Chicken Burger With Spiced Potatoes & Smashed Cucumber

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Take your chicken out of the fridge, open the packet and let it air

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Heat a large, wide-based pan (preferably non-stick) over a high heat with a drizzle of olive oil and once hot, add your chicken with a generous pinch of salt and cook for 5-6 min on each side or until cooked through (no pink meat!)

Meanwhile, chop your waxy potatoes into bite-sized pieces and add them to a heatproof bowl, then cover the bowl with cling film and pierce a few holes in the top with a fork and put the bowl in the microwave for 6-8 min or until the potatoes are fork-tender

Slice half your cucumber into 4 slices per person

Bash the remaining cucumber with a rolling pin, then chop it into large, bite-sized pieces and season with a pinch of salt

Wash your salad, then pat dry with kitchen paper

Combine your soy sauce and a squeeze of lemon juice with your mayo in a small bowl with 1 tsp [1 1/2 tsp] [2 tsp] sugar – this is your ponzu sauce

Slice your brioche bun[s] in half (if required!)

Heat a large, wide-based pan (preferably non-stick) over a medium heat and add the brioche halves, cut-side down, and cook for 2-3 min or until toasted

Once the potatoes are tender, add half your shichimi togarashi (you'll use the rest later!) with a knob of butter and a pinch of salt

Give everything a good mix up until the butter has melted – these are your togarashi potatoes

Once the chicken is ready, add the remaining shichimi togarashi with a pinch of salt and pepper and give everything a good mix up – this is your spiced chicken