SPICE BAG BURGER

Karol: I love a spice bag and I love a burger, so it was only inevitable that this was going to happen: combining two of my favourite things to make one epic creation. This crispy chicken burger layered in a bun with veg and chips and drizzled with curry cheese sauce is just deadly!

Serves 2

500g potatoes, peeled and cut into chips

Low-calorie spray oil

1 egg, beaten

25g instant mash (in its dry form) or breadcrumbs

1 tbsp lemon pepper

½ tsp ground ginger

½ tsp Chinese five spice powder

1 tsp chilli flakes

1 tsp garlic powder

2 large chicken fillets, sliced in half horizontally

2 garlic cloves, crushed

1 red pepper, deseeded and sliced 1 medium onion, roughly chopped Salt to taste

3 light cheese singles, torn

50ml water

1 tbsp medium curry powder

60g wholemeal burger buns x 2 Iceberg lettuce, washed and torn

1 If not using an airfryer, preheat the oven to 220°C.

2 Start with the chips. Rinse and drain well before popping them in a microwave-safe bowl and zapping in the microwave for 12–13 minutes, then spray with the oil, pop on a tray and put in the preheated oven for 20 minutes. If using an airfryer, pop them in for 15 minutes at 190°C, shaking and respraying halfway through. When ready, leave to one side.

3 Put the beaten egg in a shallow bowl, then in another bowl mix the instant mash (or breadcrumbs, if using) with the lemon pepper, ginger, five spice, chilli flakes and garlic powder. Stir to combine. Now dredge your chicken pieces (which should be quite thin) in the beaten egg, followed by the spice mix, making sure each piece is coated evenly.

3 I like to cook the chicken pieces in the airfryer with a spray of oil for 20–25 minutes at 190°C, or you can put them on a tray in the preheated oven for 25 minutes, turning and respraying halfway through until golden and crisp.

4 While the chicken is cooking, prep your veg. Spray a little oil into a wok and add the garlic, fry until turning brown then add the pepper and onion. Cook until the onion is translucent and the pepper softened.

5 Now throw your chips into the wok with the veg, give a good twist of salt and toss them around for about 5 minutes to heat back up.

6 Meanwhile put the cheese singles in a small pot with the water and curry powder and stir over a medium heat until melted – this is going to be poured over the burger for extra messiness.

7 Now to layer this baby up.

8 Slice your bun horizontally into three (we are going to use one for the middle so that one can be thin enough).

9 On the bottom bun put some iceberg lettuce, one piece of the crispy chicken, some of the chips and veg mix, then pour on some curry cheese sauce. Pop on the middle bun then repeat the whole thing again until you have a sexy little tower burger. Repeat for the other burger and devour together in blissed-out silence.