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

Meanwhile, in a large bowl, combine the 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 the mince 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 until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.

Meanwhile, grate the cheese.

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

Once hot, lay in the bacon rashers and fry until crispy and brown, 3-4 mins on each side. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly. 

Transfer to a plate lined with kitchen paper

Cut half the tomatoes into rounds and set aside.

Cut the remaining tomatoes into 1cm pieces and put into a medium bowl. Drizzle over a little olive oil and season with salt and pepper. Set aside. 

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, add the burger buns to the tray to warm through.

When everything's almost ready, add the rocket to the bowl of chopped tomatoes. Toss together. 

Pop the burger buns onto your plates and spread the bases with the burger sauce. Stack with a burger patty, then top with the bacon and a slice of tomato. 

Sandwich together, then serve up your ultimate bacon cheeseburger with the chips and salad alongside. Drizzle the balsamic glaze over the salad to finish. 

Enjoy!