• Preheat the oven to 220°C/200°C fan/gas mark 7. Boil a large pot of salted water for the potatoes.
• Halve the potatoes widthways (quarter larger potatoes).
• When boiling, add the potatoes to the water, lower the heat to medium and cook until fork tender, 15-20 mins.
• Once cooked, drain in a colander and return to the pot, off the heat.
• Mix in a knob of butter and the oregano. Season to taste with salt and pepper. Set aside and cover to keep warm.

• Meanwhile, place your hand flat on top of the chicken breast.
• Slice through horizontally to make two thin steaks. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
• Repeat with the other breast(s).

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use 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. IMPORTANT: Chicken is cooked when no longer pink in the middle.

TIP: Cook in batches if your pan is getting crowded.

• Meanwhile, trim and thinly slice the scallion.
• Thinly slice the tomato.
• In a small bowl, mix together the mayo and scallion. Season to taste with salt and pepper.

• When everything is almost ready, scatter the cheese over the cut side of the bun bases.
• Pop the buns into the oven. 
• Cook until the cheese has started to melt, 2-3 mins.

• Spread the mayo over the cut side of the bun lids.
• Top the bun bases with slices of tomato and pan-fried chicken.
• Spoon over the Ballymaloe relish then sandwich closed with the bun lid. 
• Serve the herby baby potatoes alongside.