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

In a large bowl, combine the garlic, breadcrumbs, mixed herbs, 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 a medium 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.

In the meantime, grate the Cheddar cheese. Halve the burger buns.

Once the burgers are 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, pop the burger buns into the oven until warmed through, 2-3 mins.

When the wedges are cooked, sprinkle over the chilli flakes (add less if you'd prefer things milder) and drizzle over the honey (see pantry for amount).

Toss to coat and return to the oven for 2-3 mins more. 

When everything's ready, spread the mayo (see pantry for amount) over the bun bases and the burger sauce over the lids. Top the bases with the cheeseburgers and some baby leaves, then sandwich shut with the bun lids.

Serve your burgers with the hot honey wedges and any remaining baby leaves alongside. 

Enjoy!