England's Red Leicester Chicken Burger

While everything roasts, sandwich each chicken breast between two pieces of baking paper. Pop onto a board and give them a bash with a rolling pin or the bottom of a saucepan until they're 1-2cm thick and season.

Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the breadcrumbs into another bowl, season with salt (see pantry for amount) 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. 

Transfer to a baking tray and bake on the middle shelf, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

While the chicken bakes, grate the cheese.

Trim the baby gem, halve lengthways, then thinly slice. Halve the baby plum tomatoes.

In a large bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. This is your dressing.

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

In a small bowl, mix the roasted garlic and mayo (see pantry for amount).

When the chicken has a few mins remaining, remove from the oven and carefully sprinkle over the cheese. Return to the oven and bake until the cheese has melted.

Halve the burger buns and pop them into the oven to warm through, 2-3 mins.

Meanwhile, add the baby gem to the dressing and toss to coat.