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).

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.

Halve the corn on the cobs by running a knife firmly around the middle, then snapping them in half with your hands.

Put onto 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 another baking tray.

When the oven is hot, bake the chips on the top shelf until golden and the corn on the middle shelf until tender, 25-30 mins. Turn the chips halfway through.

Meanwhile, 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.

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.

Just before you are ready to serve, halve the burger buns. Pop them into the oven to warm through, 2-3 mins.

In a small bowl, combine the honey and hot sauce. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Quarter the pear lengthways (no need to peel), remove the core and thinly slice lengthways. Pop into a large bowl. 

Add the coleslaw, soured cream and blue cheese, season with salt and pepper and mix together. 

When everything's ready, transfer the buns to your plates.

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

Spread a knob of butter over the corn (if you have any) and season with salt and pepper. 

Serve your burgers with the chips, corn on the cob and slaw alongside.