Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm wide wedges (no need to peel). Halve the baby plum tomatoes. Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 2cm chunks.

Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through. Sprinkle the cheese over the wedges halfway through cooking.

Meanwhile, sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick. 

Crack the egg (see pantry for amount) into a medium bowl and whisk.

Put the breadcrumbs into another medium bowl, then season with the salt (see pantry for amount) and pepper. 

Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.

Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.

Once hot, carefully lay the chicken into the pan and fry until golden brown, 2-3 mins on each side. Adjust the heat if necessary.

Transfer the chicken to a baking tray and bake on the middle shelf of your oven until cooked through, 8-10 mins. Discard the oil from the chicken pan and wipe clean for the next step. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, put the cider vinegar in a bowl and add the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then mix together. 

Add the pumpkin seeds, avocado and baby plum tomatoes to the dressing, toss to coat and set aside.

Return your frying pan to medium-high heat with a drizzle of oil.

Once hot, lay in the bacon rashers and fry until crispy and brown, 3-4 mins on each side. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly. Remove from the heat.

Just before you're ready to serve, halve the burger buns and pop into the oven to warm through, 2-3 mins. 

When everything's ready, reserve some of the baby leaves for the burger, then add the remaining leaves to the tomatoes and avocado. Toss to coat.

Spread the burger sauce over the bun bases. Top with the fried chicken, crispy bacon and the reserved baby leaves. Sandwich shut with the bun lids.

Serve your ultimate fried chicken and bacon burger with the wedges and salad alongside.