Italy's Cheesy Parmigiana Sausage and Bacon Burgers

Peel and grate the garlic (or use a garlic press). Trim the asparagus and cut into thirds.

In a large bowl, combine half the garlic and the sausage meat. Roll into even-sized balls, then shape into 1cm thick burgers, 1 per person. TIP: The burgers will shrink a little during cooking. IMPORTANT: Wash your hands and equipment after handling raw mince.

Pop the burgers onto one side of a medium baking tray.

Bake on the middle shelf until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.

When the burgers have baked for 2-5 mins, add the lardons to the tray and roast for the remaining time. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

When the burgers have 5 mins remaining, add the asparagus pieces to the other side of the baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. Return to the oven to roast until tender, 5-6 mins.

Pop a large frying pan on medium-high heat with a drizzle of oil.

Stir in the remaining garlic and fry for 30 secs. Add the tomato puree and stir fry for 1 min, then stir in the chicken stock paste, sugar and water for the sauce (see pantry for both amounts).

Stir to combine, bring to the boil, then simmer until the sauce has thickened, 4-5 mins.

While the sauce thickens, in a medium bowl combine the balsamic vinegar, sugar and oil for the dressing (see pantry for both amounts). Season with salt and pepper and set aside.

When the tomato sauce has thickened, stir in the butter (see pantry for amount) and cheese. Taste the sauce and season. Add a splash of water if it's a little too thick.

Halve the burger buns and pop into the oven to warm through, 2-3 mins.

Add the roasted asparagus and rocket to the dressing and toss.