Honey Lime Glazed Peri Peri Chicken and Chorizo Burger

While the wedges cook, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.

Add the parcel to the tray of potato wedges to roast until soft, 10-12 mins.

Meanwhile, sandwich each chicken breast between two pieces of baking paper. Pop onto a board, then give it a bash with a rolling pin until it’s 2-3cm thick.

Sprinkle the peri peri seasoning over the chicken and season. Drizzle with oil and rub to coat. 

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, lay in the chicken. Fry until golden brown, 7-8 mins each side. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

Meanwhile, halve the lime. Cut the tomato into 1cm chunks.

Trim the baby gem, separate the leaves, then tear into bite-sized pieces.

In a medium bowl, combine the sugar and olive oil for the dressing (see pantry for both amounts) with the juice of half the lime. Add the tomato to the dressing, season with salt and pepper and toss to combine. Set aside for later.

When the wedges are nearly ready, halve the burger buns. Pop them onto a baking tray and into the oven to warm through, 2-3 mins.

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

In a small bowl combine the roasted garlic and mayo (see pantry for amount). Mix to combine.

Once the chicken is cooked, squeeze in the honey and remaining lime juice. Turn to glaze. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.