Loaded Sausage and Bacon Cheeseburger

Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Add to the potato tray and roast in the oven until soft, 10-12 mins.

Trim the baby gem and reserve 1 leaf per person. Halve the remaining lettuce lengthways, then thinly slice widthways.

Grate the cheese.

Heat a drizzle of oil in a large frying pan on a medium-high heat.

Once hot, lay in the bacon rashers and fry until crispy and brown, 3-4 mins on each side. Transfer to a plate lined with kitchen paper. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Meanwhile, pop the sausage meat into a medium bowl and season with pepper. Mix together with your hands.

Roll the 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 meat.

Return your (now empty) frying pan to medium-high heat with a drizzle of oil if needed (no need to clean).

Once hot, add the sausage burgers and fry until browned and cooked through, 10-12 mins total. Carefully turn them every 2 mins and lower the heat if needed. IMPORTANT: The burgers are cooked when no longer pink in the middle.

Once cooked, remove the pan from the heat. Carefully place half the grated cheese on top of the burgers.

Cover with a lid (or foil), then set aside, off the heat, to allow the cheese to melt, 3-4 mins.

When the wedges have 5 mins left, chop up 1 rasher of crispy bacon per person.

Sprinkle the chopped bacon and remaining cheese over the wedges. Bake until the cheese has melted, 2-3 mins.

Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Pop it into a large bowl with the water for the mayo (see pantry for amount) and half the mayo. Season with salt and pepper, then mix well.

Add the coleslaw mix and chopped baby gem to the bowl and toss to coat.