Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm wide wedges (no need to peel). Halve the burger buns.

Pop the wedges 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, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, halve the chicken thighs lengthways.

Crack the egg (see pantry for amount) into a medium bowl and whisk.

Put the breadcrumbs into another medium bowl, season with the salt (see pantry for amount) and pepper.

Season the chicken with salt and pepper.

Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated.

Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.

Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.

Once hot, carefully lay the chicken into the pan, reduce the heat to medium-high and fry until golden-brown and cooked through, 8-10 mins total. Turn every 2-3 mins and adjust the heat if necessary. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once cooked, transfer the chicken to a plate lined with kitchen paper.

Allow the (now empty) pan to cool slightly, then discard the oil and wipe clean. Pop back on medium-high heat (no oil).

Once the pan is hot, add the chorizo and fry until it starts to brown, 3-4 mins. Remove from the heat, add the fig jam and stir together.

Meanwhile, pop the burger buns into the oven to warm through, 2-3 mins.

If your chorizo jam has thickened too much, add 1 tbsp water and stir well.

When everything's ready, sprinkle the truffle zest over the wedges in the tray. 

Spread the mayo over the bun lids and spoon the chorizo jam on the bun bases. Top the bases with the fried chicken and some baby leaves, then sandwich shut with the bun lids.

Serve with the truffle wedges and remaining baby leaves alongside.

Drizzle the balsamic glaze over the leaves along with a drizzle of olive oil to finish.

Enjoy!