• Preheat oven to 220°C/200°C fan-forced. Cut potato into 0.5cm-thick rounds. • Place potato on a lined oven tray with a drizzle of olive oil and season with salt and pepper. • Toss to coat and roast until golden, 20-25 minutes.

• Meanwhile, thinly slice spring onion. • Crush black peppercorns (see ingredients) with a pestle and mortar, or in their sachet using a rolling pin. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken, savoury seasoning, a pinch of salt and a drizzle of olive oil.

• In a second medium bowl, combine slaw mix, garlic aioli, spring onion and a drizzle of the white wine vinegar. Season. Little cooks: Take the lead by tossing the slaw!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken, in batches, until golden and cooked through, 3-6 minutes each side. TIP: Chicken is cooked through when it's no longer pink inside.

• Meanwhile, boil the kettle. • Halve bake-at-home burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes. • In a medium bowl, combine gravy granules, peppercorns and the boiling water, whisking, until smooth, 1 minute.

• Top each bun with some sliced potatoes, slaw, chicken and a drizzle of peppercorn gravy. • Serve with remaining sliced potato, slaw and gravy. Enjoy!