Pulled Double Chicken Breast & Mustard Mayo Burger With Wedges

Preheat the oven to 220°C/ 200°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 wedges, then add them to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crisp

Slice your brioche bun[s] in half

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

Set aside until serving and reserve the pan

Return the pan to a medium-high heat

Once hot, add your chicken and cook for 3 min on each side or until golden

Add a couple of splashes of water to the pan and cover with a lid

Cook for a further 10-12 min or until the chicken is cooked through (no pink meat!)

(Doubled your protein? Use 2 pans!)

Meanwhile, combine your wholegrain mustard (not a mustard fan? Go easy!) and mayo in a small bowl with 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil – this is your mustard mayo

Wash your lettuce, then pat it dry with kitchen paper and shred

Slice your tomato[es] into rounds (1 per person!), then dice the remaining tomato

Combine your white wine vinegar with 2 tbsp [3 tbsp] [4 tbsp] olive oil and a pinch of salt and pepper in a large mixing bowl – this is your salad dressing

Once the chicken is done, transfer it to a clean board and shred apart, using two forks – this technique is known as 'pulling'

Season the pulled chicken generously with salt and pepper

Add the shredded lettuce and diced tomato to the bowl with the salad dressing and give everything a good mix up – this is your dressed salad