Cheddar Beanie Burger

Pop the potato wedges onto one of your baking trays. Drizzle over a little oil and season with a pinch of salt and a grind of black pepper. Put on the top shelf of your oven. Cook until crispy, 25-30 mins. Turn halfway through.

Tip the mixed beans into a mixing bowl and mash them with a fork until they're broken up (a few whole ones are fine). Add the parsley, a pinch of lemon zest and half the cheese along with the cumin, coriander, panko breadcrumbs and half the wholegrain mustard. Also add a pinch of salt and a good grind of black pepper then mix it all together with your hands until well combined.

Shape the mixture into burgers - one per person - with your hands. TIP: Make sure you pack them tightly, you don't want them to fall apart! Remove the empty baking tray from your oven and place the burgers on it. Pop them on the middle shelf of your oven. Cook for 25 mins. Carefully turn them halfway though.

Meanwhile, slice half the vine tomatoes into 1cm thick slices. Chop the other half into 2cm cubes. Keep them separate. Make your dressing: squeeze the lemon juice into a large bowl and add the remaining mustard and olive oil (amount specified in the ingredient list). Keep to one side. Slice the brioche buns in half. When the burgers and wedges are cooked, remove them both from the oven and switch to a high grill setting.