• Cut potato into fries.
• Set your air fryer to 200°C. Place fries into the air fryer basket, drizzle with 
olive oil, season with salt and toss to coat. Cook for 10 minutes. Shake the 
basket, then cook until golden, a further 10-15 minutes. Divide between 
serving plates. 

TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Place fries on a lined 
oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until 
tender, 20-25 minutes.

• Meanwhile, thinly slice celery and spring onion.
• Place your hand flat on top of each chicken breast and slice through 
horizontally to make two thin steaks.
• In a medium bowl, combine BBQ seasoning and a drizzle of olive oil. 
Add chicken, season with salt and pepper and turn to coat. Set aside. 

• When the fries have 10 minutes remaining, heat a large frying pan over 
medium-high heat with a drizzle of olive oil. Cook chicken until cooked 
through, 3-5 minutes each side.
• Remove pan from heat, then add onion chutney and a splash of water, 
gently turning chicken to coat. 

TIP: Chicken is cooked through when it’s no longer pink inside.

• Meanwhile, halve burger buns and toast to your liking.
• In a large bowl, combine celery, shredded cabbage mix, spring onion, the 
mayonnaise, a drizzle of vinegar and a pinch of salt.
• Top buns with BBQ chicken, spooning over any remaining glaze, then top 
with creamy slaw.
• Serve with fries. Enjoy! 

Little cooks: Take the lead and help build the burgers!