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, sprinkle over the dried rosemary and season with salt and pepper. Toss to coat, then 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.

Meanwhile, quarter, core and grate the apple (no need to peel - see ingredients for amount).

In a large bowl, combine the apple, breadcrumbs and salt for the breadcrumbs (see pantry for amount), then add the pork 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 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, grate the Cheddar cheese. Halve the burger buns.

Once cooked, carefully place the cheese on top of the burgers and pop back into the oven until the cheese has melted, 2-3 mins.

At the same time, pop the burger buns into your oven to warm through, 2-3 mins.

Just before serving, add the rocket to a medium bowl. Drizzle with the balsamic glaze. Toss to evenly coat the rocket. 

When everything's ready, spread the apple and sage jelly over the bun bases. Top with the cheesy burgers and bun lids.

Serve your pork and apple burger with the rosemary wedges and salad alongside.

Enjoy!