Caramelised Onion Veggie Burger and Cheesy Fondue Dip

Roast the portobellos on the middle shelf until tender, 18-20 mins. Once cooked, carefully drain any excess liquid from the portobello mushrooms.

Meanwhile, halve, peel and thinly slice the onion.

Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.

Stir in the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.

Once cooked, remove from the heat and set aside for later.

While everything cooks, grate the Cheddar. Halve the burger buns.

Heat the butter (see pantry for amount) in a small saucepan until melted, sprinkle over the flour (see pantry for amount) and cook on a low heat, stirring frequently, for 1-2 mins - you've made a roux!

Gradually pour in the water for the sauce (see pantry for amount), stirring constantly, until there are no lumps, 3-4 mins. 

Increase the heat of the pan to medium, then stir in the creme fraiche, Cheddar and Dijon mustard.

Season generously with salt and pepper. Cook, until thickened and the cheese is melted, 2-3 mins.

Season generously with pepper again and remove from the heat. Add a splash of water if the sauce looks too thick.

Taste and season with more salt and pepper if needed. 

When the potatoes have 6-8 mins left, place the veggie burgers on a lightly oiled baking tray.

Bake on the middle shelf until browned, 6-7 mins. IMPORTANT: Ensure they're piping hot throughout.

Just before you're ready to serve, pop the buns into the oven to warm through, 2-3 mins.

Reheat the fondue sauce if needed, then pour into small dipping bowls.