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, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

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

In a large bowl, combine the garlic, dried rosemary, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the pork 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 another baking tray and bake on the middle shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.

Meanwhile, add the cider vinegar and olive oil for the dressing (see pantry for amount) to a medium bowl.

Season with salt, pepper and a pinch of sugar (if you have any), then mix together and set the dressing aside.

Quarter, core and thinly slice the apple (no need to peel). Halve the burger buns.

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.

Add the burger buns to the baking tray to warm through for the same amount of time.

When everything is ready, pop the buns onto your plates and spread the BBQ sauce over the lids.

Stack the cheesy burgers and some rocket onto the bun bases, then top with the lids. Add the remaining rocket and the apple slices to the bowl of dressing and toss to coat. TIP: Keep a portion of salad aside before dressing for anyone who'd prefer it without.

Serve your burgers with the wedges and salad alongside.

Enjoy!