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

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips 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, 30-35 mins. Turn halfway through.

Meanwhile, peel and grate the garlic (or use a garlic press). Cut the Cheddar in half widthways. Keep one chunk of cheese per person aside, then grate the rest. 

In a large bowl, combine the garlic, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince. Season with pepper, then mix together with your hands. 

Roll the mince into even-sized balls. Shape into 2cm thick burgers around a chunk of cheese, ensuring they’re well sealed, 1 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.

After the chips have cooked for 10 mins, pop the burgers onto a baking tray and bake on the middle shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.

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

Once hot, add the bacon lardons and stir-fry until golden, 4-5 mins.

Once cooked, transfer the lardons to a bowl but keep the bacon fat in the pan. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.

Next, halve the baby gem lengthways through the root, then cut each half lengthways into 3 wedges. Halve the baby plum tomatoes.

In a small bowl, mix together the soured cream, cider vinegar and water for the dressing (see pantry for amount). Season with salt and pepper, then set the dressing aside.

When everything's nearly ready, place the grated cheese on top of the burgers and bake until the cheese is melted, 3-4 mins.

Halve the burger buns and pop into your oven to warm through, 2-3 mins.

When everything's ready, spread the onion marmalade over the bun bases and top with a cheesy burger. TIP: Scoop up any escaped cheese from the baking tray and pile on top. Sandwich shut with the bun lids.

Share the baby gem wedges, cut-side up, and tomatoes between your plates, and drizzle with the soured cream dressing.

Sprinkle over the crispy bacon and as much blue cheese as you'd like. 

Serve the chips alongside.

Enjoy!