Cheesy Plant-Based Crumbed Chicken Burger & Truffle Mayo

• While the fries are baking, pick and finely chop rosemary leaves. • Thinly slice brown onion.

• Place Parmesan cheese in even circles (about the same size as your buns, 1 per person) on a second lined oven tray. • Bake until the cheese is golden and crisp at the edges, 6-8 minutes. • Remove from the oven and set aside. The Parmesan crisps will harden as they cool.

TIP: Keep an eye on the crisps, they can burn quickly!

• While the crisps are baking, heat a drizzle of olive oil in a large frying pan over medium-high heat. Cook onion and remaining rosemary, stirring, until softened, 4-5 minutes. • Add the balsamic vinegar, brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

• In a large frying pan, heat enough olive oil to coat base over medium-high heat. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. • Meanwhile, halve bake-at-home burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes. Thinly slice the tomato.