Seared Chicken & Creamy Slaw Burger

• Meanwhile, thinly slice spring onion. Finely chop garlic. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken, savoury seasoning, a pinch of salt and a drizzle of olive oil. Turn chicken to coat.

• In a second medium bowl, combine slaw mix, garlic aioli, spring onion and a drizzle of the white wine vinegar. Season to taste with salt and pepper.

Little cooks: Take the lead by tossing the slaw!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken, in batches, until golden and cooked through, 3-6 minutes each side.

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

• Meanwhile, boil the kettle. • Halve bake-at-home burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes. • In a medium bowl, combine gravy granules, peppercorns and the boiling water, whisking, until smooth, 1 minute. • Return large frying pan to medium-high heat, with a drizzle of olive oil. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Once the gravy is smooth, stir through diced bacon.