Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm wide wedges (no need to peel). Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-35 mins. Turn halfway through.

While the wedges cook, halve, peel and thinly slice the onion.

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the onion and stir-fry until soft and golden, 6-8 mins.

Meanwhile, finely chop the cranberries. Grate the cheese. Quarter, core and thinly slice the apple (no need to peel).

In a medium bowl, combine the cider vinegar with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper and set aside. 

In a large bowl, combine the sausage meat, chopped cranberries and half the cooked onion.

Pop the remaining onion into a small bowl and set aside for later.

Season the sausage meat with salt and pepper, then mix together with your hands.

Roll the mixture into even-sized balls, then shape into 1cm thick burgers, 1 per person. TIP: The burgers will shrink a little during cooking.

Pop the burgers onto another baking tray and lay the streaky bacon alongside. Bake on the middle shelf of your oven until cooked through, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The burgers are cooked when no longer pink in the middle. Cook bacon thoroughly.

Meanwhile, halve the burger buns.

When the burgers are cooked, remove the tray from the oven and top each one with the remaining cooked onion, then the grated cheese. 

Place the buns onto the same tray and pop back into the oven until the cheese has melted and the buns are warmed through, 2-3 mins.

When everything's ready, pop the buns on your plates and spread the mayonnaise (see pantry for amount) over the bases, then top with the sausage burgers, streaky bacon, a few rocket leaves, then sandwich shut with the bun lids.

Combine the remaining rocket leaves with the apple and dressing. 

Serve the burgers with the wedges and apple salad alongside.