Harissa Burger

Peel the garlic and pop it into a square of foil with a drizzle of oil, scrunch to enclose it. Roast on the baking tray with your potatoes until soft, 10-12 mins, then remove to a board. Meanwhile, halve the baby plum tomatoes. Trim the root from the baby gem lettuce, halve lengthways, then thinly slice widthways. Trim and thinly slice the spring onion.

About 10 mins before the wedges are done, heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the quarter pounders and cook each side until golden brown, 4-5 mins per side. When cooked, add half of the harissa paste to the pan and turn to coat the burgers. Remove from the heat.

Meanwhile, mash the garlic with the back of a fork, pop it in a bowl. Add the mayo and remaining harissa paste, mix together. Pop the red wine vinegar and olive oil (see ingredients for amount) into a large bowl with a pinch of sugar, salt and pepper. Stir to combine and set the dressing aside.

Halve the burger buns and pop them into the oven to warm through, 2-3 mins. Add the tomatoes, spring onion and lettuce to the bowl with the dressing and toss to combine.