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

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel). Halve the corn on the cobs by running a knife firmly around the middle, then snapping them in half with your hands.

Pop the chips 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, bake on the middle shelf until golden, 30-40 mins. Turn halfway through.

Meanwhile, put the corn on the cob on a large sheet of foil. Drizzle with oil, season with salt and pepper, then scrunch the foil closed to create a parcel and put on a baking tray. Roast on the top shelf until tender, 25-30 mins.

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

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

Dip the chicken into the egg and then the breadcrumbs, ensuring it is 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.

In a small bowl, mix together the honey and hot sauce. This is your buffalo style hot sauce - set aside for now. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

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, reduce the heat to medium-high and fry until golden-brown and cooked through, 10-12 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 plate lined with kitchen paper.

Meanwhile, halve the burger buns. When the chicken has 2 mins left, pop the buns onto a baking tray and into the oven to warm through, 2-3 mins.

Quarter the pear lengthways (no need to peel), remove the core and thinly slice lengthways.

In a large bowl, add the coleslaw, pear and soured cream. Scatter over the blue cheese, season with salt and pepper, then toss to combine. 

When everything's ready, pop the buns onto your plates.

Spread the mayo (see pantry for amount) over the bun bases, then top with the fried chicken and drizzle over the buffalo style hot sauce. Sandwich shut with the bun lids.

Spread some butter over the corn cobs (if you have any) and season with salt and pepper.

Serve your burgers with the chips, corn and blue cheese and pear slaw alongside.