Griddled chicken burgers with coleslaw

Preheat the oven and cook the chips according to pack instructions. Meanwhile, put the chicken breasts between 2 sheets of baking parchment and bash with a rolling pin until around 1cm thick. Cut each breast in ½, then drizzle with olive oil, season and evenly scatter both sides with the oregano.

Heat a large, heavy-based frying pan or griddle pan over a high heat until hot. Cook the chicken, pressing down on it with a spatula, for 3 minutes each side, until golden and crisp on the outside, with no pink meat and juices that run clear. Leave to rest on a plate covered with foil, then toast the buns, cut-side down, in the pan for a minute or so.

To assemble, spread the bun bases with some mustard, then add gherkin slices and a chicken breast piece. Top with lettuce leaves and a couple of spoonfuls of coleslaw, then the bun lid. Serve with the chips, if using, and extra coleslaw on the side.