• Preheat your oven to 240°C/220°C fan/gas mark 9.
• Chop the potatoes lengthways into 1cm slices, then chop into 1cm chips (peeling optional).
• Pop the chips onto a large (lined) baking tray.
• Drizzle with oil, season well with salt and pepper, then toss to coat. Spread out in a single layer.
• When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn the tray halfway through.

TIP: Use two baking trays if necessary.

• Thinly slice the tomato. Halve, peel and thinly slice the onion.
• Place a large pan over medium-high heat with a drizzle of oil.
• Once hot, add the onion, season with salt and pepper and fry until soft and sweet, stirring occasionally, 8-10 mins.
• Add the balsamic vinegar and a pinch of sugar. Cook until evaporated, 1-2 mins.
• Mix honey, mayo and half a mustard sachet (per 2P) in a bowl.

TIP: If your honey has hardened, pop the sachet into a bowl for 1 min.

• Season the turkey with salt and pepper.
• Beat one egg (per 2P) in a bowl.
• In another bowl, season the breadcrumbs with salt and pepper.
• Dip the turkey into the egg and then the breadcrumbs. IMPORTANT: Wash hands and equipment after handling raw turkey.

• Place a large pan over high heat with enough oil to cover the base.
• Once hot, carefully lay the turkey into the pan.
• Reduce the heat to medium-high.
• Fry the turkey until browned, 5-8 mins each side. Season with salt and pepper. IMPORTANT: Turkey is cooked when no longer pink in the middle.

TIP: Cook in batches if your pan is too crowded.

• Pop the buns onto a baking tray.
• Warm in the oven, 2-3 mins.

• Add some caramelised onion to each bun base.
• Top with sliced tomato, then the crumbed turkey.
• Drizzle over the honey mustard mayo. Sandwich closed with the bun lid.
• Serve the chips alongside.