Mustard Chicken & Bacon Jam Burger

• While the fries are baking, thinly slice tomato and onion. Slice avocado in half, scoop out the flesh and thinly slice.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and diced bacon, breaking bacon up with a spoon, until starting to brown, 4-6 minutes. • Add the water, balsamic vinegar and brown sugar, stirring to combine. Cook until reduced, 1 minute. Transfer to a bowl and set aside.

• In a medium bowl, combine chicken thigh, dijon mustard, a generous pinch of salt and a drizzle of olive oil. • In a shallow bowl, combine All-American spice blend, cornflour(see ingredients), the plain flour and a pinch of salt and pepper. Coat chicken in the flour mixture and set aside on a plate.

• Wash and dry the frying pan, then return to medium-high heat with enough olive oil to cover the base. When oil is hot, dust off any excess flour, and cook chicken until golden, 2 minutes each side. • Transfer chicken to a second lined oven tray and bake until cooked through, 12-14 minutes. Transfer to a paper towel-lined plate. • While the chicken is baking, halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.