Sesame Meat-Free Burger With Quick-Pickled Slaw

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

Cut your potatoes (skins on) into thin chips

Add the chips to a baking tray (or two!) with a drizzle of vegetable oil and a generous 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

While the chips are cooking, trim, then slice your spring onion[s]

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Add your meat-free burger patty[ies], grated ginger and sliced spring onion to a bowl with 1 tsp [1 1/2 tsp] [2 tsp] sugar and a grind of pepper

Using clean hands, give everything a very good mix up until fully combined – this is your meat-free burger mixture

Divide the meat-free burger mixture equally and shape into 1 patty per person

Sprinkle the toasted sesame seeds evenly over the burger patty[ies]

Lightly oil a baking tray with vegetable oil and add the sesame meat-free burger patty[ies], put the tray in the oven for 10-12 min or until cooked through

Meanwhile, combine half of your sriracha (can't handle the heat? Go easy!), rice vinegar and a pinch of sugar and salt in a bowl

Top, tail, peel and grate your carrot[s]

Peel lengths off the cucumber until you end up with a pile of cucumber ribbons

Add the grated carrot and cucumber ribbons to the bowl, give everything a good mix up and set aside – this is your quick-pickled slaw

Slice the brioche bun[s] in half

Heat a large, dry, 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 and charred

Tip: Cooking for 3 or more? You might need to do this in batches!

Combine your mayo and remaining sriracha (not a fan of spice? Just add a little!) in a bowl – this is your sriracha mayo

Chop your coriander roughly, including the stalks

Drain the quick-pickled slaw of any excess pickling liquid, discard the liquid