Fried Chicken Burger and Cheesy Wedges

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

Put the red wine vinegar into a large bowl and add the olive oil for the dressing (see pantry for amount). Season with salt, pepper and a pinch of sugar (if you have any). Mix together.

Halve the tomatoes and add them to the dressing.

Trim the baby gem and reserve 1 leaf per person. Halve the remaining lettuce lengthways, then thinly slice widthways - you'll add it to the dressing just before serving.

Pop the panko breadcrumbs into a medium bowl or plate and season with salt and pepper.

In another medium shallow bowl, mix together the cornflour and water (see pantry for amount). Season with salt and pepper, then whisk until well combined.

Dip the chicken into the cornflour mixture, then the breadcrumbs, ensuring they're completely coated. Pop the chicken onto a plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Put 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 the chicken into the pan. Reduce the heat to medium-high and fry until golden-brown and cooked through, 7-8 mins each side. Turn every 2-3 mins and adjust the heat as necessary.

Once cooked, transfer the chicken to a clean plate lined with kitchen paper. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, roughly chop the chives. Put the soured cream and half the chives into a medium bowl and mix together, then set your ranch inspired sauce aside.

Grate the cheese. When the potatoes are cooked, remove from your oven and sprinkle over the cheese. Return to the oven to bake until the cheese has melted, 3-4 mins.

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