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

Chop the potatoes into 2cm wide wedges (no need to peel). Pop 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, halve, peel and thinly slice the shallot. Cut the tomato into 1cm chunks.

Trim the baby gem, then separate the leaves. Set aside 2 large leaves per person, then thinly slice the rest widthways.

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

In a large bowl, combine the garlic, Mexican style spice mix, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), 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 another baking tray and bake on the middle shelf of your oven until cooked through, 12-15 mins.

Meanwhile, heat a drizzle of oil in a small saucepan on medium heat. Add the shallot and cook, stirring occasionally, until softened, 5-6 mins.

Transfer to a small bowl and stir in the red pepper chilli jam to make your shallot relish.

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. IMPORTANT: The burgers are cooked when no longer pink in the middle.

In another bowl, add the cider vinegar and a drizzle of olive oil. Season, then add the sliced lettuce and tomatoes. Toss to coat.

When everything's ready, stack 2 whole baby gem leaves onto each plate, then top with a cheesy burger and a spoonful of shallot relish.

Serve your naked burgers with the wedges and baby gem salad on the side.

Enjoy!