• Cut corn cob in half. • Transfer corn to a large microwave-safe plate. Cover with a damp paper towel. Microwave corn on high, until tender, 4-5 minutes. • Drain any excess liquid. Season with salt and pepper. Top corn with half the butter and cover to keep warm.

• Meanwhile, in a large frying pan, heat the remaining butter and a drizzle of olive oil over medium-high heat. • Cook tomato paste and garlic & herb seasoning until fragrant, 1 minute. • Add the water and brown sugar, and cook until slightly thickened, 1 minute. Transfer to a bowl. Season to taste. Set aside.

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). TIP: Chicken is cooked through when it's no longer pink inside.

• Halve bake-at-home burger buns then place in air fryer basket and cook until heated through, 2-3 minutes. • Spread mayonnaise over bun bases then top with mixed salad leaves and chicken. Spoon tomato sauce over chicken and top with Parmesan cheese. Serve with corn cob. Enjoy! TIP: No air fryer? Halve bake-at-home burger buns and toast or grill to your liking.