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

Trim the carrots and parsnip, then halve lengthways (no need to peel). Chop both into roughly 1cm wide, 5cm long batons.

Chop the potato into 2cm chunks (no need to peel).

Pop the potato chunks 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 the potatoes on the top shelf until golden, 25-35 mins. Turn halfway through.

Pop the carrots and parsnip onto another large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. Roast on the bottom shelf until tender, 25-30 mins. Turn halfway through.

Halfway through cooking, lay the bacon in a single layer onto a lined baking tray and bake on the middle shelf of your oven until golden brown and crispy, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Meanwhile, halve, peel and thinly slice the red onion.

Heat a drizzle of oil in a medium saucepan on medium heat. Once hot, add the red onion and stir-fry until softened, 4-5 mins.

Pour in the water for the jus (see pantry for amount) and bring to the boil. Stir in the red wine jus paste, then reduce the heat to medium. TIP: If your red wine jus paste has hardened, pop it in a bowl of hot water for 1 min.

Allow the sauce to bubble and thicken, stirring regularly, 5-6 mins.

Once thickened, remove from the heat and set aside.

Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick. Season with salt and pepper.

In a medium bowl, combine the dried rosemary, flour (see pantry for amount) and a pinch of salt. Add the chicken breasts and toss to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, lay in the chicken. Fry until golden brown and cooked through, 5-6 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Sprinkle the Italian style cheese over the chicken, pop a lid on the pan and remove from the heat. Set aside to allow the cheese to melt.

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

When everything's ready, reheat the onion gravy if needed. Drizzle the honey (see pantry for amount) over the carrots and parsnip. Toss to coat.

Spread the mayo (see pantry for amount) over the bun bases. Top with the rosemary chicken, crispy bacon and spoon over the gravy. Sandwich shut with the bun lids.

Serve the roasted potatoes, carrots and parsnip batons alongside.

Enjoy!