• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Chop the sweet potatoes into 2cm wide wedges (no need to peel).
• Pop the wedges 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, cut the grilling cheese into 1cm thick slices. Place the slices in a strainer or sieve, rinse in cold water, then pat dry with kitchen paper.
• Peel then grate the garlic (or use a garlic press).
• Cut the tomato into slices.
• Mix the mayo together with sugar, salt and pepper (all to taste). Add a quarter of the garlic (or less if you prefer) and mix well.

• In a medium bowl mix together the Cajun spice mix, remaining garlic and 2 tbsp oil (double for 4p).
• Add your cheese slices and gently stir to coat completely.
• Set aside.

• Toast the brioche buns in the oven until golden brown, 3-4 mins.

TIP: Keep an eye on them so they don't burn!

• Place a large pan over medium-high heat.
• When hot, add your cheese to the pan and cook until golden brown, 2-3 mins per side. If the slices look too dark after you flip them reduce heat to medium.

TIP: Don't overcrowd the pan. Cook in batches if necessary.

• To assemble the burgers, spread a spoonful of garlic mayo over the base bun.
• Add the cheese, spinach and tomatoes on top. Close with the top bun.
• Serve with sweet potato wedges and any remaining garlic mayo alongside.