Place the chicken thighs, ground turmeric, and 2 tsp of curry powder into a bowl. Grate a clove of garlic into the chicken, add 2 tbsp of olive oil, season with salt and pepper, mix then set aside to marinate.

Trim and finely slice the fennel – If you have a mandoline slicer, now is the time to use it. If not, a sharp knife will do the job nicely. Trim and thinly slice the asparagus into rounds, keeping the tops whole. Add the fennel, asparagus, and its tops into the bowl with the juice of a lime, 2 tbsp of olive oil and 50g Greek yoghurt. Season with salt and pepper. Toss until evenly coated, set aside.

Drain the roasted peppers and add them into a blender or food processor with the almonds, 40ml of olive oil, and the remaining garlic and curry powder. Blend until you get a smooth thick sauce. Season with salt and pepper, then set aside.

Heat a drizzle of oil into a grill pan or non-stick frying pan on medium-high heat. Once the pan is hot, add the chicken thighs and cook for 5-8 mins on both sides until cooked, turn the heat down if the chicken is colouring too quickly.

Halve and toast the buns.

Slather some romesco onto the bottom bun. Top with two grilled chicken thighs, some fennel slaw, and spread yoghurt onto the top bun. Serve the burgers with the remaining fennel and asparagus salad alongside.