Preheat your oven to 200°C. 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, finely chop the coriander (stalks and all). Halve, peel and thinly slice the shallot. Halve the baby plum tomatoes. Trim the root from the baby gem lettuce then separate the leaves. Keep 2 large leaves per person, then thinly slice the rest widthways. Peel and grate the garlic (or use a garlic press). Grate the cheese.

Put the Mexican style spice mix, breadcrumbs and water (see ingredients for amount) into a large bowl, then mix to combine. Add the beef mince, coriander and garlic. Season with salt and pepper then mix together with your hands. Roll the mince into even-sized balls, then flatten to make burger patties 1cm thick (1 per person). IMPORTANT: Wash your hands and equipment after handling raw mince.

Pop the burgers onto a lightly oiled baking tray and bake on the middle shelf of your oven until cooked through, 18-20 mins. IMPORTANT: The burgers are cooked when they are no longer pink in the middle. TIP: The burgers will shrink a little during cooking. Meanwhile, heat a drizzle of oil in a small saucepan on medium heat. Add the shallot and cook until softened, 5-6 mins. Stir occasionally. Transfer to a small bowl and stir in the red pepper chilli jam to make the relish.

When the burgers are cooked, remove from the oven. Carefully place the cheese on top of the burgers. Cover loosely with foil then set aside for 3-4 mins for the cheese to melt. IMPORTANT: The burgers are cooked when no longer pink in the middle. In another bowl, add the cider vinegar and olive oil (see ingredients for amount). Season, then add the sliced lettuce and baby plum tomatoes. Toss to coat.

When everything is ready, stack 2 of the whole baby gem leaves onto each serving plate. Pop the cheesy burger on top of the leaves, then top with the shallot relish. Serve with the wedges and baby gem salad on the side. Enjoy!