Red Leicester and Fig Jam Beef Burger

Meanwhile, peel and grate the garlic (or use a garlic press).

In a large bowl, combine the garlic, dried rosemary, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince. Season with pepper and mix together with your hands. 

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 a large baking tray and bake on the middle shelf until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.

Meanwhile, grate the cheese. Halve the burger buns.

In a medium bowl, combine the balsamic vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then set aside.

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

Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Add the honey to the pan, stir to coat the bacon, then remove from the heat.

Once cooked, carefully sprinkle the cheese on top of the burgers and pop back into the oven until melted, 2-3 mins.

At the same time, add the burger buns to the bottom shelf of the oven to warm through, 2-3 mins.

Add the baby leaves to the dressing bowl and toss to coat. TIP: Don't add the leaves too early or they'll go soggy.