Recipe: Chicken burger with homemade coleslaw

Remove the outer leaves and trim off the dry, brown base before cutting a wedge from the side of the cabbage. Shred it finely and tumble it into a bowl. Grate the carrot – no need to peel – then throw that in too. Half a finely diced onion, 2 dessert spoons of mayo and a sprinkle of salt to finish the slaw.

Next, place the breasts on the chopping board and lay a piece of cling film over the top. Using a rolling pin, beat to flatten them to an even depth so that they’ll cook evenly.

Take two small trays. Into one, break the egg and beat it with milk. Into the second weigh the two flours and season them heartily.

Drag one breast through the flour, then the egg, then the flour again then rest it back on the board. Repeat it with the other.

Pour about 1cm vegetable oil into a frying pan and place it over a medium-high heat until it is shimmeringly hot. Carefully, lower the chicken pieces into the hot oil, enjoying the crackling sizzle as the hot oil rises up around the chicken.

Six minutes in, turn to reveal a golden crust. Six minutes more, then out of the oil and onto a plate to rest. Check the chicken is cooked through using a digital meat probe (it should read 74) or a skewer in the thickest part to check the juices are clear.

Pop the ciabatta rolls into the oven to warm for a couple of minutes, thinly slice some gherkins and shred some lettuce.

To make the burger sauce – arguably the most important part of a burger – squirt 1 tbsp siracha into a small bowl and 2 dessert spoons mayo and mix them together.

Sauce goes first, slathered onto the warm, crisp bread. Then lettuce and gherkin and finally the crunchy, succulent chicken. Press the lid down firmly so that the spicy mayo squelches out the edge and begins to leak down the side.