Serves 4


400g cooked Chicken Breast, shredded

For the BBQ sauce:

125g Tomato Ketchup
50ml Soy Sauce
50g soft Dark Brown Sugar
2 tbsp Worcester Sauce
1 tbsp White Wine Vinegar
¼ tsp (a dash) of Tabasco
3 Garlic Cloves crushed
1 tsp Dijon Mustard

For the Homemade Oven Chips:

3 large Potatoes, such as Maris Pipers

3 Tbsp Sunflower Oil

Sea Salt & Freshly Ground Black Pepper

To serve:

4 Brioche Buns, toasted
4 slices Beef Tomatoes
Little Gem Lettuce leaves

Shop bought Frozen Battered Onion Rings


How to Cook:


Preheat the Oven to 220 degrees C

Peel each of the Potatoes and cut lengthways making around 28 chips

Place chips in a saucepan of cold salted water and bring to the boil

Simmer for 4 minutes

Drain and leave to cool

Cover the bottom of a baking tray in the Oil and roll the chips to fully coat

Season with Salt and Pepper

Place in the oven for 50-60 minutes turning 4 times until nicely browned

For the Onion Rings follow the packet instructions

But about halfway through cooking the chips, place Onion Rings in the same oven and cook for about 20 minutes, turning once 

Put all the sauce ingredients into a small saucepan and bring to the boil

Place the shredded chicken into the sauce and warm through for 5 minutes

​To serve

Lightly toast the buns, pile on the shredded chicken, top with tomato, lettuce and onion rings then the top half of the bun

Serve with the oven chips

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