Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Peel and grate the garlic (or use a garlic press). Put the soy sauce, rice vinegar, half the honey and half the sambal into a medium bowl. Mix together. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. Trim the cucumber, then pop onto a board and use a rolling pin to smack it a few times until split. Chop into roughly 2cm chunks. Add the cucumber to the bowl of marinade, toss to coat then set aside.

Pop the wedges onto a large baking tray. Drizzle with oil, sprinkle over the sesame seeds and season with salt and pepper. Toss to coat, then 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, pop the remaining sambal into a small bowl with the mayo. Mix together.

Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with the bottom of a saucepan until it’s 1-2cm thick. Pop the panko breadcrumbs into a medium bowl or plate and season with salt and pepper. In another medium shallow bowl, mix together the cornflour and water for the crumb (see ingredients for amount). Season with salt and pepper, then whisk until well combined. Dip the chicken breasts into the cornflour mixture, then the breadcrumbs, ensuring they are completely coated. Then pop the chicken onto a plate. IMPORTANT: Wash your hands after handling raw chicken and its packaging.

Put 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 and fry until golden-brown and cooked through, 10-12 mins total. Turn every 2-3 mins and adjust the heat as necessary. Once cooked, transfer the chicken breasts to a clean plate lined with kitchen paper. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Drain the oil from your pan and pop back on medium-high heat. Lay in the bacon rashers and fry until crispy and brown, 3-4 mins on each side. IMPORTANT: Wash your hands after handling raw meat. Cook bacon thoroughly. Add the butter, garlic and remaining honey to the pan and let it melt. Coat the bacon, then remove from the heat.

When almost ready to serve, halve the burger buns and pop into the oven to warm for 2-3 mins. Spread a spoonful of mayo onto each warmed bun base and top with the chicken and bacon. Spoon over some melted honey garlic butter on the cut side of the bun tops before sandwiching shut. Share out the wedges, and serve the cucumber in a bowl alongside. Enjoy!