Southern Fried Turkey Burger & Brussels Sprout Buffalo Sauce

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

Cut your potatoes (skins on) into chips

Add the chips to a baking paper-lined baking tray (or two!) with a little drizzle of vegetable oil and a pinch of pepper

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

Meanwhile, chop your dried cranberries roughly

Combine your mayo and white wine vinegar in a large bowl

Add your carrot & cabbage slaw mix, the chopped cranberries and a pinch of salt and pepper

Give everything a good mix up – this is your cranberry slaw

Wash then remove leaves (2 per person!) from your lettuce and set aside, roughly shred the inner core

Add your southern fried seasoning (can't handle the heat? Go easy!) and your chicken stock mix to a large bowl with 4 tbsp [6 tbsp] [8 tbsp] flour and mix until completely combined

Add your turkey steaks to the bowl with 25ml [35ml] [50ml] cold water

Give everything a good mix up and, using your hands, scrunch the flour onto the turkey until fully coated – this is your coated turkey

Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil over a high heat (enough to cover the whole base of the pan)

Once hot, reduce the heat to medium-high, add the coated turkey to the pan and cook for 5-6 min on each side or until golden, crispy and cooked through (no pink meat!)

Once done, season the cooked turkey with a pinch of salt – this is your southern fried turkey

Tip: Cooking for 3 or more? Use 2 pans!

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

Once everything is almost ready, remove the tray[s] from the oven and add the brioche halves, cut side up

Return the tray[s] to the oven for 3-4 min or until warmed through