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, pop the sausage meat into a large bowl. 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 meat.

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

Once the oil is hot, add the burgers and fry until browned and cooked through, 5-6 mins each side. Carefully turn them every 2 mins and lower the heat if needed. IMPORTANT: The burgers are cooked when no longer pink in the middle.

While the burgers cook, grate the cheese.

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

Cut the tomato into 2cm chunks.

When the burgers are cooked, remove the pan from the heat and top each one with the cheese
and a spoonful of onion marmalade. Cover and set aside, to allow the cheese to melt, 3-4 mins.
Meanwhile, halve the burger buns and add to a baking tray. Warm through in the oven, 2-3 mins.
In a large bowl, combine the olive oil for the dressing (see pantry for amount) and red wine
vinegar. Season with salt, pepper and a pinch of sugar (if you have any).

When ready to serve, add the tomatoes and rocket to the dressing and toss to coat.
Pop the burgers into the buns and serve on your plates with the wedges and salad alongside.

Enjoy!