• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Pick and finely chop rosemary (see ingredients). • Place fries and rosemary on a lined oven tray. Drizzle with olive oil, season generously with salt and toss to coat. • Bake until tender, 20-25 minutes. TIP: Run your fingers down the rosemary stalk to remove the leaves easily. TIP: If your oven tray is crowded, divide the fries between two trays.

• Meanwhile, thinly slice brown onion. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and diced bacon, breaking bacon up with a spoon, until starting to soften, 4-6 minutes. • Add the water, the white wine vinegar and the brown sugar, stirring to combine. Cook until reduced, 1 minute. • Stir in onion chutney. Transfer to a small heatproof bowl.

• While the bacon is cooking, finely chop garlic. • Grate smoked Cheddar cheese. • Thinly slice tomato. Set aside. • In a large bowl, combine beef mince, garlic, wholegrain mustard, garlic & herb seasoning, the egg and fine breadcrumbs. • Shape the beef mixture into evenly sized patties (one per person) slightly larger than the burger buns.

• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. • When oil is hot, cook patties until just cooked through, 4-5 minutes each side. • In the last 1-2 minutes, sprinkle smoked Cheddar cheese over patties, then cover with a lid or foil so the cheese melts.

• Meanwhile, halve bake-at-home burger buns and bake directly on a wire oven rack, until heated through, 2-3 minutes.

• Spread the bun bases with half the bacon jam. • Top each base with a smoked Cheddar beef patty, remaining bacon jam, tomato slices, rocket leaves and a dollop of béarnaise sauce. • Serve with rosemary fries. Enjoy!