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.

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

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

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.

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 and fry until golden brown, 2-3 mins on each side. Adjust the heat if necessary.

Transfer the chicken to a baking tray and bake on the middle shelf of your oven until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

While everything cooks, halve your cucumber widthways, then thinly slice each half lengthways.

In a small bowl, combine the cucumber, cider vinegar and sugar for the pickle (see pantry for amount). Season with a pinch of salt and set aside.

Thinly slice half the Cheddar into strips. Cut each slice into triangles to create monster teeth. Grate the remaining cheese. 

When the chicken has 2-3 mins left, sprinkle the grated cheese over the chicken and return to the oven for the remaining time to melt. 

Meanwhile, in a medium bowl, mix together the coleslaw mix and two thirds of the burger sauce.

Trim the baby gem, then set aside a few leaves per person for the burgers.

Halve the remaining baby gem lengthways and thinly slice widthways. Toss the sliced baby gem through your slaw.

Halve the burger buns. Using a sharp knife, cut two triangles into the top of each bun to make the monster's eyes. Pop the buns into the oven to warm through, 2-3 mins.

When everything's ready, transfer the bun bases to your serving plates. Spread over the mayonnaise (see pantry for amount). Lay the cucumber slices on the bun, keeping one strip of cucumber per burger.

Add the whole baby gem leaves and top with the cheesy chicken and bacon. Drizzle over the remaining burger sauce. Arrange your cheese teeth around the edges of the chicken so they poke out of the burger. Nestle the cucumber strip in the middle of the teeth to make a monster tongue. 

Drizzle with ketchup 'blood' if you have any. Sandwich the burger shut with the bun lid. Serve your chips and slaw in bowls alongside.

Enjoy!