Peri Peri Chicken Burger and Chips

Pop the chips 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, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, 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 2-3cm thick.

Season the chicken with salt and pepper, then sprinkle both sides evenly with the peri peri seasoning. Set aside for now. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Heat a large frying pan on high heat (no oil).

Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.

Meanwhile, add the tomatoes, parsley, olive oil for the dressing (see pantry for amount) and a squeeze of lime juice to a bowl.

Once the corn is charred, add to the bowl and season with salt and pepper. Mix well, then taste and add more salt, pepper and lime juice if needed.

Put the (now empty) frying pan on medium-high heat with a drizzle of oil.

Once hot, lay in the chicken, turn the heat down to medium and cook until golden brown, 7-8 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once cooked, remove the pan from the heat and carefully place the cheese on top of the chicken. Cover with a lid (or foil), then set aside, off the heat, to allow the cheese to melt, 3-4 mins.

Meanwhile, in a small bowl, mix the mayonnaise, garlic (add less if you don't love raw garlic) and lime zest together.