Roughly chop your lemongrass and garlic.

Pop them in a pestle and mortar and bash to a fine paste. Add 1 tbsp of your chilli oil, your ground coriander and turmeric and bash again until all combined.

Spoon your paste into a bowl and add your chicken thigh fillets along with a good pinch of salt, a twist of pepper and a drizzle of vegetable oil. Give it all a good mix, then pop in the fridge to marinate for an hour.

Make your satay mayo. Pop your peanut butter in a bowl along with your remaining tbsp of chilli oil, coconut yoghurt, soy sauce and mayonnaise. Add 2 tbsp of boiling water and give it a good mix.

Slaw time. Peel your carrots and julienne them. Finely shred your red cabbage. Pop it all in a bowl along with your coriander leaves and squeeze in your lime juice. Give it a good mix.

Heat a griddle pan on a medium-high heat. Add your chicken thighs and cook for about 4 mins on each side until tender and cooked through with a lovely charred exterior.

Halve your brioche buns and toast them in a dry frying pan.

Assembly time. Spread some of your satay mayo on the base of your bun, then add a chicken fillet on top. Top with a good handful of slaw. Spread a little more mayo on your burger bun lid, then pop it on top of the slaw. Eat and enjoy!