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

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips 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, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Sandwich each chicken breast between two pieces of baking paper or cling film. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Pop onto a board, then give them a bash with a rolling pin or the bottom of a saucepan until they're 1-2cm thick.

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

In a third bowl, add half the jerk paste. Turn the chicken breasts in the jerk paste to evenly coat. 

Dip each piece of 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 completely 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.

While the chicken fries, in a large bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts) and season with salt and pepper.

Cut the tomato into 1cm chunks and toss through the dressing. 

In a small bowl, mix the mayonnaise with the remaining jerk paste.

Just before you're ready to serve, halve the burger buns. Pop into the oven to warm through, 2-3 mins.

Transfer the buns to your serving plates and spread the jerk mayonnaise over the bases and lids. 

Top the bases with your jerk spiced chicken and drizzle over the pineapple chutney. Add a handful of the baby leaves and sandwich shut with the bun lids.

Toss the remaining baby leaves through the tomatoes and dressing. Serve the salad alongside the chips.