Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm wide wedges (no need to peel).

Pop the wedges onto a large baking tray. Drizzle with oil and season with salt and pepper. 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.

While the wedges cook, halve, peel and slice the red onion as thinly as you can (see ingredients for amount).

Pop it into a small bowl and add the red wine vinegar and the sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together and set aside to pickle.

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

In a large bowl, combine the garlic, lemon & herb seasoning, breadcrumbs and the salt and water for the breadcrumbs (see pantry for both amounts), then add the lamb 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 baking tray. Bake on the middle shelf until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.

When the burgers and wedges are nearly ready, halve the burger buns. Pop them onto a baking tray and into the oven to warm through, 2-3 mins.

Strain the liquid from the pickled onion into a medium bowl. Add the rocket to the bowl and toss to coat in the pickling liquid. Taste and season with salt and pepper if needed.

When everything's ready, spread the mayo (see pantry for amount) over the bun lids. Crumble the Greek style salad cheese over the bun bases, then top with the lamb burgers and the pickled onion. Sandwich shut with the bun lids.

Serve with the wedges and rocket salad alongside.

Enjoy!