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). Halve the corn on the cobs by running a knife firmly around the middle, then snapping them in half with your hands.

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, bake on the middle shelf until golden, 30-40 mins. Turn halfway through.

Meanwhile, put the corn on the cob on a large sheet of foil. Drizzle with oil, season with salt and pepper, then scrunch the foil closed to create a parcel and put on a baking tray. Roast on the top shelf until tender, 25-30 mins.

Next, in a medium bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. 

Halve the tomatoes, add to the dressing and mix together. 

Cut the dried apricots into small pieces. In another small bowl, combine the apricots, harissa paste and onion marmalade - this is your harissa relish. 

Pick the mint leaves from their stalks and roughly chop (discard the stalks).

Pop the mint into another small bowl along with the yoghurt. Season with salt and pepper, mix and set aside. 

When the chips have 10 mins remaining, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, fry the burgers until browned, 3-4 mins on each side.

Halve the burger buns.

Pop into the oven to warm through, 2-3 mins.

Transfer the burger buns to your plates and spread the mint yoghurt over the bun bases. Top with the burgers, then crumble over the Greek style salad cheese.

Add a small handful of rocket, then spread the harissa relish onto the bun lid and sandwich shut.

Spread some butter over the corn cobs (if you have any) and season with salt and pepper.

Mix the remaining rocket into the tomatoes, then serve the salad, corn and chips on the side.