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, remove the stems from the portobello mushrooms (but leave the mushroom whole).

Grate the Cheddar cheese. Cut the tomato into 2cm chunks.

Pop the onion marmalade into a small bowl and break it up with a spoon.

Heat a drizzle of oil in a large frying pan on high heat.

Fry the mushrooms until golden brown, 4-5 mins, then turn over and cook for a further 4-5 mins. Season with salt and pepper.

Transfer the mushrooms, stem-side up, to a medium baking tray.

Fill the mushrooms with the onion marmalade, sprinkle over the grated cheese and season with salt and pepper.

Bake them on the middle shelf of your oven until the cheese has melted, 8-10 mins.

While the mushrooms cook, in a large bowl, combine the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Add the tomatoes to the dressing and toss to coat. Set aside.

When the cheesy mushrooms and wedges are almost ready, halve the burger buns.

Pop the buns into the oven to warm through, 2-3 mins.

When everything's ready, add the baby leaves to the tomatoes and toss to coat. TIP: Don't add the leaves too early or they'll go soggy.

Pop the cheesy mushrooms into the buns and serve on your plates with the wedges and salad alongside.

Enjoy!