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

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over the Thai style spice blend, 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, 25-30 mins. Turn halfway through.

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

In a large bowl, combine the garlic, 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 a baking tray.

When the chips are about halfway through cooking, bake on the middle shelf until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.

While the burgers bake, in a medium bowl, combine the cider vinegar, a pinch of sugar and a drizzle of oil.

Season with salt and pepper. Set aside for now.

Meanwhile, when the burgers have 5 mins left, pop a small saucepan on medium-high heat with the tomato puree, honey and water for the sauce (see pantry for amount). TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Bring to a boil, then lower the heat to medium and simmer until thickened, 4-5 mins.Stir in the gochujang paste and season with salt and pepper.

Just before everything's ready, toss the salad through the dressing. TIP: Don't add the leaves too early or they'll go soggy.

Transfer the naked burgers to your plates. Spoon over the gochujang sauce (reheat if needed) and sprinkle on the Italian style cheese.

Serve the spiced chips and salad alongside. 

Enjoy!