• Preheat the oven to 240°C/220°C fan/gas mark 9.
• Chop the potatoes lengthways into 1cm slices, then into 1cm chips (peeling optional).
• Pop onto a lined baking tray. Toss with salt, pepper and a drizzle of oil.
• Cook on the top shelf of the oven until golden, 25-30 mins. Turn the tray halfway through.
• When 5 mins of cooking time remain, sprinkle over the Italian style cheese. Return to the oven to melt.

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.
• In the final 5 mins, add the chorizo to the sprouts and roast until crispy.

• Meanwhile, pick half the sage leaves (use all for 4P and 6P) and roughly chop (discard the stalks).
• In a large bowl, combine the turkey mince, sage, breadcrumbs, 2 tbsp water (per 2P) and ¼ tsp salt (per 2P). Season with pepper and mix together by hand. 
• Roll into evenly-sized balls, then shape into 2cm thick burgers, 1 per person. IMPORTANT: Wash hands and equipment after handling raw mince.

TIP: Burgers will shrink a little during cooking.

• Place a large pan over medium-high heat with a drizzle of oil.
• Once hot, fry the burgers until browned on the outside and cooked through, 10-12 mins.
• Carefully turn them every 3-4 mins, adjusting the heat if needed.
• Cover and cook for final 3-4 mins. IMPORTANT: Burgers are cooked when no longer pink in the middle. 
• After the turkey burgers are cooked, sprinkle with the cheddar cheese and return to the oven until melted, 5-6 mins. 

• Meanwhile, halve, peel and thinly slice the shallot.
• Place a pot over medium-high heat with a drizzle of oil.
• Fry the shallot until sweet and softened, 5-6 mins. Add the cranberry chutney and ½ tsp sugar (per 2P).
• Bring to a simmer and season to taste with salt and pepper. Finish off with a knob of butter.
• Pop the buns into the oven to warm, 2-3 mins. Thinly slice the tomato.

• When everything is ready, lay the tomato slices over the bun bases. 
• Top with the turkey burger. 
• Finish by pouring over the caramelised shallot and cranberry chutney, then close with the bun lid.
• Serve with cheesy chips and chorizo sprouts alongside.