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

Chop the potatoes into 2cm wide wedges (no need to peel).

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.

Meanwhile, crack the egg (see pantry for amount) into a medium bowl and whisk.

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

Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give them a bash with a rolling pin or the bottom of a saucepan until they’re 1-2cm thick. Season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

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 completely 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, reduce the heat to medium-high and fry until golden brown and cooked through, 8-10 mins total. Turn every 2-3 mins and adjust the heat if necessary. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once cooked, transfer the chicken to a clean plate lined with kitchen paper.

Meanwhile, halve the baby plum tomatoes. 

A few mins before everything's ready, halve the burger buns and pop them onto a baking tray and into the oven to warm through, 2-3 mins.

Transfer the burger buns to your plates and spread most of mayo (see pantry for amount) over the bun bases (reserve some to create the 'zombie' eyes). 

Top the bun bases with the fried chicken. 

Spoon the pesto, then most of the onion marmalade onto the chicken (reserve a very small amount of marmalade for the eyes).

Allow some of the sauce to drip over the edges (this is your 'zombie guts'), then sandwich shut with the bun lids.

Use the reserved mayo to draw eyes onto the top of the bun lid and use the reserved chutney as the pupils. 

Serve the wedges, tomatoes and rocket alongside. Drizzle the balsamic glaze over the tomatoes and rocket to finish.