• 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. Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a large bowl, combine barbecue 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 (cook in batches if your pan is getting crowded). • Remove pan from heat, then add onion chutney and a splash of water, gently turning chicken to coat. TIP: The chicken is cooked when it is no longer pink inside. TIP: The spice blend will char slightly in the pan, this adds to the flavour!

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