Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Halve, peel and slice the red onion as thinly as you can. Pick the rosemary leaves from their stalks and roughly chop (discard the stalks). Pop the wedges onto a large baking tray. Drizzle with oil, rosemary and hard Italian style cheese, then season with salt and pepper. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary. Once your oven is hot, roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through.

Meanwhile, grate the Cheddar. Trim the root from the baby gem lettuce then separate the leaves. Pop to one side for later. Put the breadcrumbs and water (see ingredients for amount) into a large bowl. Season with salt and pepper, mix, then add the venison mince. Mix with your hands until combined, then shape into burgers about 2cm thick, 1 per person. IMPORTANT: Wash your hands after handling raw meat.

Heat a drizzle of oil in a frying pan on high heat. Once hot, add the bacon and fry until golden on either side, 3 mins. Drizzle with the honey and remove from the heat. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. Turn the bacon to coat it in the honey, then remove to a plate and set aside for later.

Put your frying pan back on medium heat with a drizzle of oil. When hot, add the red onion and fry, stirring occasionally until softened, 3-4 mins. Add the red wine vinegar and sugar (see ingredients for amount), reduce the heat and cook until soft and sticky, 2-3 mins.

Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the burgers and fry until browned on the outside and cooked through, 12-14 mins in total. Carefully turn them every 3-4 mins and lower the heat if needed. IMPORTANT: The burgers are cooked when they are no longer pink in the middle. When the burgers are cooked, remove the pan from the heat. Carefully place the cheese on top of the burgers. Pop a lid on the pan (or wrap tightly in foil) then set aside, off the heat, for 3-4 mins for the cheese to melt.

Meanwhile, halve the burger buns and pop them in the oven for the last 3 mins of the potato cooking time. Spread a layer of caramelised onion on the bun bases, then top with the burger, the maple honey bacon, a baby gem leaf, then the bun lid. Sprinkle the truffle zest over the wedges and serve alongside. Finish with a portion of baby gem drizzled with olive oil and a crack of black pepper. Enjoy!