Sausage and Bacon Cheeseburger

Meanwhile, peel the garlic, pop it 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 medium-high heat. When 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. Roll the meat into even-sized balls, then shape into 1cm thick burgers (1 per person). IMPORTANT: Wash your hands and equipment after handling raw meat.

Return your (now empty) frying pan to medium-high heat. When hot, add the burgers and fry until browned and cooked through, 5-6 mins on each side. Turn them every 2 mins. 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, for 3-4 mins for the cheese to melt.

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 is cooked, remove from the foil and mash with a fork. Pop it into a large bowl with the water (see ingredients for amount) and half the mayo. Season with salt and pepper, then mix well. Add the coleslaw mix and chopped baby gem and toss to coat.