Pork and Apple Burger with Rosemary Chips

Scrub the potatoes under water. Chop the potatoes in half lengthways and then chop lengthways into chips. Toss in a splash of olive oil, a good pinch of salt, a grind of pepper and a scattering of your rosemary leaves. Transfer to a baking tray and cook on the top shelf of your oven for around 30 mins until crispy (turning once).

To make your burgers, peel and then coarsely grate the apple, discard the core and squeeze out some of the juice (you don’t want your burgers too wet!). In a bowl mix together the pork, the rest of your rosemary, and your grated apple. Add in a pinch of salt and a few good grinds of black pepper.

Form your pork into equally-sized patties (one per person). Tip: Press the meat together only as hard as you need for it to stick together. The more loosely packed the meat the better the burger!

Heat a glug of olive oil on medium-high heat in a non-stick frying pan. Once hot, gently add your burgers and cook for around 4-5 mins on each side or until no longer pink in the middle. Tip: Don’t even consider turning your burger until it has formed a nice crust on the underside, or else it could stick to the pan and break up.

While your burgers are cooking, split each brioche bun in half and pop in your oven for 2-3 mins on a different shelf to your chips. Tip: Watch your buns don’t burn!