Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm wide wedges (no need to peel).

Pop the wedges onto a large baking tray. Drizzle with oil, sprinkle over the smoked paprika, 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, roast on the top shelf until golden, 30-40 mins. Turn halfway through.

Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.

Halve, peel and thinly slice the onion.

Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the sliced pepper, onion and pork mince. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

Meanwhile, grate the cheese.

Once the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.

Add the garlic and Caribbean style jerk to the mince and fry until fragrant, 1 min.

Stir the BBQ sauce through the mince until thickened and warmed through, 1-2 mins.

Taste and season with salt and pepper if needed.

When everything's ready, share the wedges between your bowls and top with the BBQ pork.

Sprinkle over the Cheddar cheese. 

Spoon over the burger sauce to finish - wedges loaded!

Enjoy!