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

Chop the potatoes into 2cm wide wedges (no need to peel). Pop them 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, 25-35 mins. Turn halfway through.

While the wedges cook, halve, peel and thinly slice the onion.

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the onion and stir-fry until soft and golden, 6-8 mins.

Meanwhile, finely chop the cranberries. Grate the cheese.

In a large bowl, combine the sausage meat, chopped cranberries and half the cooked onion.

Pop the remaining onion into a small bowl and set aside for later.

Season the sausage meat with salt and pepper, then mix together with your hands.

Roll the mixture 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 meat.

Pop the burgers onto another 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, halve the burger buns.

When the burgers are cooked, remove the tray from the oven and top each one with the remaining onion, then the grated cheese. 

Add the buns to the same tray, then return to the oven until the cheese has melted on your burgers and the buns are warmed through, 2-3 mins.

When everything's ready, pop the buns on your plates and spread the apple and sage jelly over the bases, then top with the sausage burgers, rocket and bun lids.

Serve with the wedges alongside. 

Enjoy!