Vietnamese-Style Bánh Mì Smashed Chicken Tacos With Sriracha Mayo

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Peel your carrot[s], then continue to peel lengths until you end up with a pile of carrot ribbons

Cut the inner stem of the carrot into matchsticks

Add the carrot ribbons and carrot matchsticks to a bowl with your rice vinegar and a pinch of salt and sugar – this is your pickled carrot

Add your chicken mince to a bowl with your soy sauce, ginger & garlic paste, panko breadcrumbs and 1 tsp [1 1/2 tsp] [2 tsp] sugar – this is your fragrant chicken mince

Add a spoonful of the fragrant chicken mixture to centre of each tortilla and spread out evenly with the back of a spoon – these are your chicken tortillas

Add a little drizzle of vegetable oil to each tortilla

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

Once hot, add the chicken tortillas, chicken side down, pressing down with a spatula and cook for 2 min or until lightly browned, then transfer to a baking tray, chicken side up

Once all the tacos are browned, put the tray in the oven for 5 min or until cooked through (no pink meat!) – these are your smashed chicken tacos

Tip: For extra speed use 2 pans!

While everything is in the oven, cut your cucumber in half lengthways, then slice finely

Chop your coriander roughly

Combine your mayo and sriracha with a little of the pickling liquid and a small pinch of salt – this is your sriracha mayo