• Preheat oven to 240°C/220°C fan-forced. • Halve chat potatoes. • Place potatoes on a lined oven tray. Drizzle with olive oil, sprinkle over garlic & herb seasoning and toss to coat. • Arrange cut-side down. Roast until tender, 25-30 minutes. TIP: Cut any larger chat potatoes into quarters. TIP: Cut any larger chat potatoes into quarters.

• Meanwhile, slice tomato into thin rounds. • In a medium bowl, combine pork mince, fine breadcrumbs, Nan's special seasoning, garlic paste and a pinch of salt. • Shape pork mixture into 2cm-thick patties (1 per person).

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, crack the eggs into the pan. Cook until egg whites are firm and yolks are cooked to your liking, 4-5 minutes. • Transfer to a plate and cover to keep warm.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook pork patties until just cooked through, 5-6 minutes each side (cook in batches if your pan is getting crowded). • In the last 1-2 minutes of cook time, sprinkle Cheddar cheese over patties and cover with a lid so cheese melts.

• While pork is cooking, halve bake-at-home burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes. • In a second medium bowl, combine baby spinach leaves and a drizzle of the vinegar and olive oil. Season.

• Spread some mustard mayo on the base of each burger bun. Top with a cheesy pork patty, spinach, tomato and fried egg. • Serve with roast potatoes and any remaining mustard mayo. Enjoy!