Fried Chicken and Honey Bacon Burger

Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

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

Meanwhile, pop the remaining sambal into a small bowl with the mayo. Mix together and set the spicy mayo aside.

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

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

Season the chicken with salt and pepper, then dip it 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 completely 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 in the chicken, then reduce the heat to medium-high. Fry until golden-brown and cooked through, 8-10 mins total. Turn every 2-3 mins and adjust the heat if necessary. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once cooked, transfer the chicken to a clean plate lined with kitchen paper.

Drain the oil from your pan and pop back on medium-high heat.

Lay in the bacon rashers and fry until crispy and brown, 3-4 mins on each side, then remove from the heat. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Add the garlic, remaining honey and a knob of butter (if you have any) to the pan. Turn to coat the bacon all over.