• Preheat your oven to 240°C/220°C fan/gas mark 9.
• Chop the potatoes into 2cm chunks (peeling optional).
• Pop onto a large (lined) baking tray.
• Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. 
• When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

• Meanwhile, trim the Brussels sprouts and halve through the root.
• Pop onto a lined baking tray.
• Toss with a drizzle of oil, salt and pepper. Spread out in a single layer.
• When the oven is hot, roast on the top shelf until browned and tender, 18-20 mins. Turn halfway through.

• Meanwhile, mix mince, Worcester sauce, breadcrumbs, 1 tbsp water (per 2P) and ¼ tsp salt (per 2P) in a bowl. Season with pepper.
• Form 1cm thick burgers, 1 per person. IMPORTANT: Wash hands and equipment after handling raw meat. Mince is cooked when no longer pink in the middle.
• When potatoes have 15 mins left, place a pan over medium-high heat.
• Fry burgers until cooked through, 10-12 mins.
• Turn every 3-4 mins. Cook covered for final 3-4 mins.

• Meanwhile, place a pot over medium-high heat with a drizzle of oil. 
• Fry the bacon lardons until golden, stirring occasionally, 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw meat. Cook lardons thoroughly.
• Meanwhile, trim and thinly slice the scallion.

• Add 1 tbsp flour to the pot (per 2P).
• Stir in 100ml water (per 2P) a little at a time. Bring to the boil, stirring, then simmer until thickened, 1-2 mins. 
• Remove from the heat and mix in the creme fraiche and cheese. Stir until all the cheese has melted. Season with ½ tsp pepper (per 2P) and salt to taste.
• Toss the roasted sprouts with balsamic glaze until coated and glossy.
• Pop the buns into the oven to warm, 1-2 mins.

• Spread cranberry chutney over the cut side of the base buns and top with the burgers. 
• Spoon half of the cheese sauce onto each burger and close with the bun lids.
• Serve the roasted potatoes and balsamic glazed Brussels sprouts on the side.
• Pour remaining cheesy sauce over the potatoes.
• Sprinkle over the sliced scallion.