Bulgogi Burger and Sticky BBQ Chicken

Chop the potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a large baking tray in a single layer. Drizzle with oil, sprinkle on half the sesame seeds, then season with salt and pepper. Toss well to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.

Meanwhile, make carrot ribbons. Peel and trim the carrot. Use a vegetable peeler to peel long ribbons from all sides of the length of the carrot. Stop when you get to the carrot center. Thinly slice the radish. Trim the root from the baby gem lettuce and reserve 1 leaf per person. Thinly slice the remaining baby gem lettuce widthways.Heat a large frying pan over medium heat (no oil!) Once hot, add the remaining sesame seeds and cook, stirring, until lightly toasted, 1-2 mins. TIP: Watch them like a hawk as they can burn easily.Remove from the pan and set aside for later.

If you're using the oven to cook the chicken, lay the thighs on a baking tray skin side up and drizzle on the remaining marinade from the bowl. Roast in the oven until crisp and sticky, 20-25 mins. You can also do this on the BBQ - IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

If you are cooking your burgers in a pan, heat a drizzle of oil in a large frying pan on medium high heat. Once the oil is hot, lay in the burgers and cook until browned on each side and cooked through, 12-15 mins total. Turn them every 3-4 mins, reducing the heat if necessary. You can also BBQ the burgers if you want. IMPORTANT: The burgers are cooked when no longer pink in the middle.