a) Preheat your oven to 210°C. b) Pop the sweet potato fries on a baking tray, drizzle with oil and season with salt and pepper. c) Toss to coat then spread out in a single layer and roast on the top shelf of your oven until soft and golden, 18-20 mins, turning halfway.

a) Pop your frying pan on medium high heat with a drizzle of oil. b) Season both sides of the chicken with salt and pepper. IMPORTANT: Wash your hands after handling raw meat. c) Once the oil is hot, lay in the chicken thighs and fry until browned on each side and cooked through, 13-15 mins. Turn every 2-3 mins. TIP: Reduce the heat slightly if the chicken is burning. IMPORTANT: The chicken is cooked when no longer pink in the middle.

a) While the chicken cooks, zest and halve the lime. b) Trim and halve the radishes. c) Trim the root from the baby gem lettuce then reserve 1 leaf per person. d) Thinly slice the remaining lettuce widthways. e) Halve the burger buns.

a) Squeeze the lime juice into a large bowl and add three quarters of the mayo. b) Season with salt and pepper and mix together. TIP: You'll add the salad ingredients to your dressing once ready to serve.

a) Pop the burger buns into your oven to warm through for the last 2-3 mins of potato cook time. b) Once the chicken is cooked, reduce the heat to low and add the szechuan paste to the pan along with the lime zest. c) Remove the pan from the heat, then roll the chicken thighs in the paste to coat.

a) Spread the remaining mayo on the bottom of each bun. Top with a lettuce leaf, a chicken thigh and the bun lid. b) Add the radishes and remaining lettuce to the bowl with the dressing and mix to combine. c) Serve the burgers with the chips and salad alongside and enjoy!