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, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, in a medium bowl, combine the balsamic vinegar, a drizzle of olive oil and a pinch of salt and pepper.

Cut the tomato into 2cm chunks and add to the dressing. Set aside.

Peel and grate the garlic (or use a garlic press).

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 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 large baking tray and 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 chips have 5 mins left to cook, in a small saucepan, heat the creme fraiche, chicken stock paste and water for the sauce (see pantry for amount).

Stir to combine and bring to the boil, then reduce the heat to medium-low and simmer until slightly thickened, 2-3 mins.

Once thickened, stir the truffle zest through the sauce. Season to taste with salt and pepper, then remove from the heat.

When everything's ready, toss the rocket leaves through the tomatoes and dressing.

Transfer the naked burgers to your plates and spoon over the creamy truffle sauce.

Serve the salad and chips alongside.

Enjoy!