• Preheat oven to 220°C/200°C fan/gas mark 7. Boil a large pot of salted water.
• Halve the potatoes (quarter larger potatoes).
• Add the potatoes to the boiling water, lower heat to medium and cook until fork tender, 15-20 mins.
• Drain in a colander and return to the pot, off the heat. 
• Stir through the Cajun spice, salt, pepper and a knob of butter. Cover to keep warm.

TIP: To avoid turning on your oven you can toast the buns in the toaster instead.

• Place a hand on top of the chicken. Halve horizontally to make thin steaks. IMPORTANT: Wash hands and equipment after handling raw chicken.
• Place a pan over medium-high heat with a drizzle of oil.
• Add the chicken along with paprika, salt and pepper.
• Cook for 3-6 mins each side. Chicken is cooked when no longer pink in the middle.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.

• While the chicken fries, trim the salad leaves, halve lengthways and thinly slice widthways.
• Thinly slice the tomato.
• In a medium bowl, combine the mayo with salt, pepper, ½ tsp of sugar and 1 tbsp of oil (double both for 4p).
• Just before serving, toss the salad leaves through the mayo dressing.
• Pop the buns into the oven to warm through, 2-3 mins.

• Top the bun bases with a handful of the salad and a few tomato slices.
• Load on the chicken steaks and drizzle over the sweet chilli sauce and gochujang (use less if you don't like spice).
• Sandwich your burger closed with the top bun.
• Serve the remaining salad, tomato slices and Cajun butter potatoes alongside.