Preheat your oven to 220°C. Chop the potato (no need to peel!) into wedges about the size of your index finger and pop them on a lined baking tray. Drizzle with a good glug of oil and a large pinch of salt. Mix to ensure they are all coated, spread out in a single layer, then roast on the top shelf of your oven until golden and cooked through, 30 mins. Turn halfway through cooking.

Meanwhile, pop the beef mince into a mixing bowl with the ketchup, panko breadcrumbs, hard Italian cheese and a pinch of salt and pepper. Mix together with your hands until completely combined, then shape into burger patties, one per person, about 2cm thick. TIP: Make the burgers flatter than you want as they will fatten up and shrink as you cook them. TIP: Remember to wash your hands after handling raw meat!

Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the burgers and lower the heat to medium. Cook until browned on the outside and cooked through, turn carefully once or twice. This should take 12-14 mins in total. TIP: The burgers are cooked when they are no longer pink in the middle.

Grate the cheddar cheese. Remove the ends from the cucumber, quarter lengthways and chop into 2cm chunks. Remove the ends from the carrot (no need to peel!) and grate on the coarse grater. Pour the cucumber into a bowl with the carrot and baby gem. Put the honey, balsamic vinegar and olive oil (amount specified in the ingredient list) in a small bowl with a pinch of salt and pepper. Mix and leave to the side.

Once the burgers are cooked, distribute the grated cheese evenly over the tops of the burgers, then cover your pan with a lid or some foil, remove from the heat and leave to the side, while the cheese melts, 5 mins. Halve the buns and put them on the middle shelf of your oven to warm for 3-4 mins.

Spread a dollop of mayo on the bottom of each bun. Top with a burger and the bun top. Serve with a few wedges and salad (dress anyone's salad who wants it!). Enjoy!