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, 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, 25-35 mins. Turn halfway through.

Meanwhile, pop two thirds of the garlic cloves (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Peel and grate the remaining garlic (or use a garlic press).

In a large bowl, combine the mixed herbs, salt and water for the breadcrumbs (see pantry for both amounts), breadcrumbs and the grated garlic, then add the beef mince. Season with pepper and mix together with your hands.

Roll into even-sized balls, then shape into 1cm thick burgers, 1 per person. TIP: The burgers will shrink a little during cooking. IMPORTANT: Wash your hands and equipment after handling raw mince.

Pop the burgers onto a baking tray and bake on the middle shelf until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.

At the same time, roast the garlic parcel in the oven until soft, 10-12 mins.

While the burgers cook, grate the cheese.

Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin into another large bowl and mash with a fork.

Add the coleslaw mix and mayonnaise to the roasted garlic. Season with salt and pepper, then mix well to combine. Taste and season again if needed.

Once cooked, carefully place the cheese on top of the burgers and pop back into the oven until the cheese has melted, 2-3 mins.

At the same time, add the burger buns to the tray to warm through, 2-3 mins.

When everything's ready, spread the ketchup (see pantry for amount) on the bun bases, then top with the cheesy burgers and bun lids.

Serve with the wedges and slaw alongside.

Enjoy!