Pig Under Blanket Sausage and Bacon Burger

Meanwhile, reserve 1 baby gem leaf per person. Trim the remaining baby gem, halve lengthways, then thinly slice widthways. Halve, peel and thinly slice the red onion. Grate the cheese. 

Heat a drizzle of oil in a large frying pan on medium-high heat, then, add the bacon rashers and fry until golden and crispy, 2-3 mins per side. IMPORTANT: Wash your hands and equipmen after handling raw meat. Cook bacon thoroughly.

Transfer the bacon to a plate and return the pan to the heat with a drizzle more oil if needed. Add the red onion and cook, stirring frequently, until softened, 4-5 mins. Transfer to a bowl.

Meanwhile, in a large bowl, add the sausage meat and season with pepper. Mix together with your hands.

Roll into even-sized balls, then shape into 1cm thick burgers, 1 per person. IMPORTANT: Wash your hands after handling raw meat.

Wipe out the (now empty) frying pan and pop back on medium-high heat with a drizzle of oil.

Once hot, add the burgers and fry until browned and cooked through, 5-6 mins on each side. Carefully turn them every 2 mins and lower the heat if needed. IMPORTANT: The burgers are cooked when no longer pink in the middle.

When the burgers are cooked, remove the pan from the heat. Carefully place the onion marmalade and 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.

Grate the apple (no need to peel), then pop it into a medium bowl with the coleslaw mix, chopped baby gem and three quarters of the mayo. Mix and season to taste.

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

Sprinkle the bacon and remaining cheese over the wedges, then return to your oven for the remaining time until the cheese has melted, 2-3 mins.

At the same time, pop the burger buns into the oven to warm through, 2-3 mins.