Pigs Under Blanket Burger

Reserve 1 baby gem leaf per person, then trim the root from the baby gem lettuce and halve lengthways. Thinly slice widthways. Halve, peel and thinly slice the red onion. Grate the Cheddar. Heat a drizzle of oil in a large frying pan on a medium-high heat. When hot add the bacon rashers and fry until golden and crispy, 2-3 mins per side. Transfer 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 plate.

Meanwhile, pop the pork sausage meat into a medium bowl and season with salt and pepper. Shape the sausage meat into 1 burger per person. IMPORTANT: Wash your hands after handling raw meat.

Wipe out and return your frying pan to a medium-high heat. When hot, add the sausage burgers and cook until golden on the outside, 3-4 mins per side. Reduce the heat to medium and continue cooking the burgers until cooked through, 6-7 mins. Turn every 2 mins. IMPORTANT: The pork is cooked when it is no longer pink in the middle. Top the burgers with the red onion marmalade and half the grated Cheddar, cover with foil or a lid to keep warm and melt the cheese.

Grate the apple (no need to peel) then pop it into a medium bowl with the slaw mix, baby gem, cranberry and 3/4 of the mayonnaise. Mix and season to taste. When the wedges have 5 minutes left, chop up 1 rasher of bacon per person and sprinkle over the wedges with the remaining cheese. Pop back into your oven and cook until the cheese has melted, 2-3 mins.