Celebrity Chef Gary Mehigan has teamed up with Bombay Sapphire to create a range of dishes, perfect with gin.


  • 12 soft slider or torpedo buns

  • 500g chicken thighs boneless

  • 1 tbsp cinnamon powder

  • 1 cup buttermilk

  • Pinch sea salt flakes and freshly ground white pepper

  • ¾ cup panko crumbs

  • ¾ cup cornflakes

  • ¾ cup poha flakes (rice flakes)

  • 1/3 cup of rice flour

  • ¼ white cabbage, finely shredded

  • 2 golden delicious apples

  • 1 lemon juice & zest

  • 3 tbsp lemon mayo

  • 1 b/c watercress washed

  • 2 litres vegetable oil for frying

  • 1 handful lavender flowers

  • Lemon mayonnaise

  • 1 60g free-range egg

  • 1 tbsp Dijon mustard

  • 1 lemon juice & zest

  • Pinch sea salt

  • 300ml olive oil


  • 1.

    Cut the chicken into small 2cm cubes and place into a non-reactive container. Pour over the buttermilk, add the cinnamon powder, pinch of flaked salt and pepper. Mix well, cover in cling film and place into the fridge for a minimum of two hours or preferably overnight.

  • 2.

    Pour the vegetable oil into a deep fryer or heavy based deep saucepan and heat to 180C

  • 3.

    Mix the rice flour, poor, cornflakes and panko crumbs together in a large bowl and season with a little salt and pepper. Drain the chicken from the buttermilk and dredge through the mixture. Press the dry mix firmly onto all sides of the chicken making sure all the pieces are well coated. Set aside.

  • 4.

    Shred the apple into thin julienne and pour over the lemon juice and zest, add the finely shredded cabbage, season with salt and pepper and add a few dollops of lemon aioli to make a slaw. 

  • 5.

    Working in batches, lower 6-8 pieces into the hot oil for approximately 4 minutes or until golden, crisp and cooked through, then drain onto kitchen towel. Repeat with the remaining chicken

  • 6.

    Cut the sliders in nearly all the way through and load with a spoonful of apple slaw, a few sprigs of watercress and a 3-4 pieces of the crispy chcken. Finally add a sprinkle of lavender flowers.

  • 7.


  • For the lemon mayonnaise:

  • 1.

    Blend the egg, pinch of salt, mustard, lemon juice and zest in a small blender until light and frothy.

  • 2.

    Add 1/3 of the olive oil and blend until creamy. Add another 1/3 and blend again until it becomes pale and creamy.

  • 3.

    Add the remaining oil and continue blending until the mayonnaise is thick and smooth.

  • Tip:

  • 1.

    May be stored for up to two weeks in a sealed container in the fridge.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 1190kj
  • Fat Total 78g
  • Saturated Fat 10g
  • Protein 27g
  • Carbohydrate 95g
  • Sugar 9g
  • Sodium 733mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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