Pulled Chicken Burgers

Once the stock is boiling, lower the heat to medium, add the chicken thighs until submerged and cover the pan with a lid. Simmer until the chicken is cooked, 15-20 mins, stirring halfway. TIP: The chicken is cooked when it is no longer pink in the middle. Once cooked, pop the chicken on a plate and remove the pan from the heat.

Meanwhile, chop the potato (no need to peel) into wedges about the size of your index finger. Spread them out on a baking tray, drizzle with oil and season with a pinch of salt and pepper. Shake the tray to coat the potato in oil and seasonings, then bake on the top shelf of your oven until golden and crispy, 20-25 mins. Turn halfway through cooking.

Peel the carrot, then pull a vegetable peeler lengthways along the carrot to make long thin ribbons. Add the carrot to a mixing bowl. Next, remove and discard the root from the baby gem lettuce. Take off one leaf per person and reserve - these will go in each burger. Halve the remaining lettuce lengthways, then slice widthways as thinly as you can. Add this to the bowl with the carrot.

In a bowl, combine the mayonnaise with the remaining white wine vinegar, and a pinch of salt and pepper. Halve the brioche buns and pop in your oven for the last 4-5 mins of chip cooking time, just to warm through and toast. Once the chicken is cooked and out of your pan, boil the remaining liquid vigorously on high heat until reduced to a thick sauce, 4 mins. TIP: Stir every minute to stop it burning! Remove from the heat.