Christmas Camembert Burger

Meanwhile, crack the egg (see pantry for amount) into a medium bowl and whisk.

Put the breadcrumbs and rosemary into another bowl, season with the salt for the breadcrumbs (see pantry for amount) and pepper. 

Cut each chicken thigh into 2-3 pieces (depending on size), then season with salt and pepper. 

Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.

Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.

Once hot, carefully lay the chicken into the pan and fry until golden-brown, 2-3 mins on each side. Adjust the heat if necessary. 

Once golden, pop the chicken onto another baking tray and bake on th emiddle shelf until cooked through, 8-11 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, roughly chop the cranberries. Slice the Camembert into even pieces (see ingredients for amount). 

In a small bowl, combine the wholegrain mustard and mayonnaise. 

In a medium bowl, combine the coleslaw mix, cranberries and half the mustard mayo (you'll use the rest later). Season with salt and pepper, then set aside.

Halve the burger buns.

When the chicken is ready, remove the tray from the oven and lay the Camembert slices on top of the chicken.

Add the burger buns to the tray and pop back into the oven until the cheese has melted and the buns have warmed through, 2-3 mins.