Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Halve, peel and slice the red onion as thinly as you can. Pick the rosemary leaves from their stalks and roughly chop (discard the stalks). Pop the wedges on a low-sided, wide baking tray. Drizzle with oil, rosemary and hard Italian style cheese, then season with salt and pepper. Toss to coat, then spread out in a single layer. Once your oven is hot, roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. TIP: Use two baking trays if necessary, you want the potatoes nicely spread out.

Meanwhile, grate the Cheddar. Trim the root from the baby gem lettuce then separate the leaves. Pop to one side for later. Put the breadcrumbs and water (see ingredients for amount) into a large bowl. Season with salt and pepper, mix, then add the venison mince. Mix with your hands until combined, then shape into burgers about 2cm thick, 1 per person. IMPORTANT: Wash your hands after handling raw meat.

Heat a drizzle of oil in a frying pan on high heat. Once hot, add the bacon and fry until golden on either side, 3 mins. Drizzle with the maple syrup and remove from the heat. Turn the bacon to coat it in the maple syrup, then remove to a plate and set aside for later.

Put your frying bak on a medium heat with a drizzle of oil. When hot, add the red onions and fry, stirring occasionally until softened, 3-4 mins. Add the red wine vinegar and sugar (see ingredients for amount), reduce the heat and cook until soft and sticky, 2- 3 mins.

Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the burgers and fry until browned on the outside and cooked through, 12-14 mins in total. Carefully turn them every 4 mins and lower the heat if they are burning. IMPORTANT: The burgers are cooked when they are no longer pink in the middle. When the burgers are cooked, remove the pan from the heat. Carefully place the Cheddar cheese on top of the burgers. Pop a lid on the pan (or wrap tightly in foil) then set aside, off the heat, for 3-4 mins for the cheese to melt. Meanwhile, halve the burger buns and pop them in the oven for the last 3 mins of the potato cook time.

On the base of the burger bun, spread a layer of caramelised onion, top with the burger, two slices of maple bacon each and a leaf of baby gem. Close the lid. Serve the wedges alongside and sprinkle over the truffle zest.. Finish with a portion of baby gem drizzled with olive oil and a crack of black pepper. Enjoy!