Spanish-Style Chicken Burger, Chorizo Aioli & Spiced Patatas

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

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

Cut your pepper[s] in half (scrape the seeds and pith out with a teaspoon)

Cut your potato[es] into small cubes

Add the diced potato to a baking paper-lined baking tray with your ground smoked paprika and half your dried oregano (you'll use the rest later!), drizzle with olive oil and season with a pinch of salt and pepper and give everything a good mix up

Add the pepper halves to the side of the tray and top with a small drizzle of olive oil, put the tray in the oven for 20-25 min or until the potatoes golden and crisp and the pepper is slightly charred – these are your spiced patatas and roasted pepper

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

Heat a large, wide-based pan (preferably non-stick) over a medium-low heat

Once hot, add your diced chorizo and cook for 5-6 min or until crisped

Once crisp, set aside to cool in a bowl with any chorizo oil from the pan (reserve the pan!) – this is your chorizo crumb

Add your chicken to a chopping board, cover with cling film and bash with a rolling pin until flattened to approx. 1cm thickness

Wipe the reserved pan clean and return to a high heat with a drizzle of olive oil

Once hot, add the flattened chicken with a little salt and pepper and the remaining dried oregano and cook for 5-6 min on each side or until golden and cooked through (no pink meat!) – this is your cooked chicken

Tip: Cooking for 3? You may need to do this in batches!

While the chicken cooks, peel and finely chop (or grate) your garlic

Trim, then slice your spring onion[s]

Wash then remove leaves (1 per person!) from your lettuce and set aside, shred the inner core

Combine half your romesco sauce (you'll use the rest later!) with a drizzle of olive oil and a splash of cold water in large bowl

Add the shredded lettuce and toss – this is your romesco dressed salad

Once the chorizo crumb has cooled, drain the chorizo oil from the bowl and combine with your mayo, chopped garlic (not a big garlic fan? Try using less!) and a splash of cold water in a small bowl – this is your chorizo aioli

Once everything is nearly ready, remove the tray[s] from the oven and top with your ciabatta[s]

Return the tray[s] to the oven for 5 min or until they're hot and crusty

Carefully slice the warmed ciabatta[s] in half before serving

To assemble, spread the warmed ciabatta base with the remaining romesco sauce, layer 1 outer lettuce leaf, cooked chicken and a dollop of chorizo ailoi (save some for dipping!)