Yuzu Chicken Burger With Spiced Potatoes & Smashed Cucumber

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Heat a large, wide-based pan (preferably non-stick) over a high heat with a drizzle of olive oil and once hot, add your chicken breast strips with a generous pinch of salt and cook for 5-6 min on each side or until cooked through (no pink meat!)

Meanwhile, chop your waxy potatoes into bite-sized pieces and add them to a heatproof bowl, then cover the bowl with cling film and pierce a few holes in the top with a fork and put the bowl in the microwave for 6-8 min or until the potatoes are fork-tender

Slice half your cucumber into 4 slices per person

Bash your remaining cucumber with a rolling pin, then chop it into large, bite-sized pieces and season with a pinch of salt

Wash your salad, then pat dry with kitchen paper

Combine your yuzu dressing with your mayo in a small bowl with half your white wine vinegar (you'll use the rest later!) and 1 tsp [1 1/2 tsp] [2 tsp] sugar – this is your yuzu sauce

Slice your brioche bun[s] in half

Heat a large, 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

Once the potatoes are tender, add half your shichimi togarashi (you'll use the rest later!) with a knob of butter and a pinch of salt

Give everything a good mix up until the butter has melted – these are your togarashi potatoes

Once the chicken is ready, add the remaining shichimi togarashi with a pinch of salt and pepper and give everything a good mix up – this is your spiced chicken