• Preheat the oven to 240°C/220°C fan/gas mark 9.
• Halve the potatoes lengthways, quartering any larger pieces.
• Pop them onto a lined baking tray. 
• Toss with salt, pepper and a drizzle of oil. 
• Roast on the top shelf of the oven until fork tender, 25-35 mins.

• Thinly slice the tomato. Halve, peel and thinly slice the onion.
• Place a large pan over medium-high heat with a drizzle of oil.
• Once hot, add the onion, season with salt and pepper. Fry until soft and sweet, stirring occasionally, 8-10 mins.
• Add the balsamic vinegar and a pinch of sugar. Cook until evaporated, 1-2 mins.
• Mix honey, mayo and half a mustard sachet (per 2P) in a bowl.

TIP: If honey has hardened, pop the sachet into a bowl for 1 min.

• Place a hand on top of the chicken. Slice through horizontally to make two thin steaks. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
• Season with salt and pepper.

TIP: Notice a stronger smell from the chicken? Don’t worry, this is normal due to packaging used to keep it fresh.

• Place a large pan over medium-high heat with a drizzle of oil. 
• When hot, add the chicken and season with salt and pepper.
• Cook through, 3-6 mins each side (cook in batches if your pan is getting crowded). IMPORTANT: Chicken is cooked when no longer pink in the middle.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

• Pop the buns onto a baking tray.
• Warm in the oven, 2-3 mins.

• Add some caramelised onion to each bun base.
• Top with sliced tomato, then the chicken.
• Drizzle over the honey mustard mayo.
• Sandwich closed with the bun lid.
• Serve the potatoes alongside.