Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges on a large baking tray in a single layer. Drizzle with oil, then season with salt and pepper. Spread out in a single layer and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. TIP: Use two baking trays if necessary, you want the wedges nicely spread out.

Pop the sausage meat into a mixing bowl. Loosen up with your hands then shape into burgers (one per person). IMPORTANT: Wash your hands after handling raw mince.

Put a frying pan on medium heat and add a splash of oil. Add the burgers and cook for 12-14 mins. Turn them two or three times to stop them burning (although you do want them nicely browned). IMPORTANT: The burgers are cooked when they are no longer pink in the middle.

While the burgers cook, grate the cheese and loosen up the onion marmalade with a spoon. Halve the tomatoes. Cut the burger buns in half. Juice one half of the lemon and cut the other half into wedges.

When the burgers are cooked, remove the pan from the heat. Carefully place the cheese on top of the burgers, followed by a spoonful of the onion marmalade. Pop a lid on the pan (or wrap tightly in foil) then set aside, off the heat, for 3-4 mins for the cheese to melt. Meanwhile, pop the burger buns on a baking tray and place on the middle shelf of your oven. Warm for 3-4 mins.

Meanwhile, squeeze the lemon juice into a mixing bowl along with the olive oil (see ingredients for amount), a pinch of salt, pepper and sugar (if you have some). Whisk with a fork and then add the tomato and rocket. Toss together. Serve the burgers in the buns with some salad and wedges on the side. Enjoy!