• Cut moemoe 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. 
• 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, mayonnaise, a 
drizzle of vinegar and a pinch of salt. 
• Stack buns with BBQ chicken, creamy slaw and any remaining chutney glaze. 
• Serve with moemoe potato fries. Enjoy!
Little cooks: Take the lead and help build the burgers!