Chicken salad sandwich on a brioche bun

Remove the bone from the sous vide chicken, press it skin side down on a hot cast iron until the skin browns and crisps; the fat in the skin renders on its own so no extra oil is needed.

Chop the chicken into cubes and combine in a bowl with the chopped carrots, celery and diced pickled onions.

Add the mayo, mustard, 10 cranks of black pepper, a touch of salt and half a cap of rice wine vinegar, then mix and taste; garlic powder and smoked paprika went in at the last minute.

Pile it on a toasted brioche bun, grate over the cheddar to melt, close with the top bun and toast on the hot cast iron.

Open the bun and add thinly sliced lettuce and two slices of tomato.