England's Winner Winner Chicken Dinner Burger

When the oven is hot, roast the potatoes on the top shelf until golden, 25-35 mins. Turn halfway through.

Pop the carrots and parsnip onto another large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. Roast on the middle shelf until tender, 25-30 mins. Turn halfway through.

Meanwhile, halve, peel and thinly slice the red onion.

Heat a drizzle of oil in a medium saucepan on medium heat. Once hot, add the red onion and stir-fry until softened, 4-5 mins.

Pour in the water for the jus (see pantry for amount) and bring to the boil. Stir in the red wine jus paste, then reduce the heat to medium. TIP: If your red wine jus paste has hardened, pop it in a bowl of hot water for 1 min.

Allow the sauce to bubble and thicken, stirring regularly, 5-6 mins.

Once thickened, remove from the heat and set aside.

Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick. Season with salt and pepper.

In a medium bowl, combine the dried rosemary, flour (see pantry for amount) and a pinch of salt. Add the chicken breasts and toss to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, lay in the chicken. Fry until golden brown and cooked through, 5-6 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Sprinkle the Italian style cheese over the chicken, pop a lid on the pan and remove from the heat. Set aside to allow the cheese to melt.

Meanwhile, halve the burger buns. Pop into the oven to warm through, 2-3 mins.