Sweet Minty Lamb Burgers with Sweet Potato Wedges and Caprese Salad

Pop your sweet potato wedges on a baking tray, drizzle over some oil, a pinch of salt and a grind of pepper. Mix together to combine and pop them in the oven to cook for 25-30 mins. Give the tray a shake half way through cooking.

Pop the lamb mince in to a large bowl, add your shallot, a really good pinch of salt and a grind of pepper. Add the panko breadcrumbs and half the mint jelly. Use your hands to combine everything together. Shape into one burger per person.

Put a frying pan on medium heat with a drizzle of oil and add your burgers. Fry them for 8-10 mins on each side, until cooked through. Tip: The burgers are cooked when no longer pink in the middle. Don't worry if they are slightly blackened on the outside - this will add to the flavour!

While the burgers are cooking, get cracking on your salad! Pour the balsamic vinegar into a bowl with your olive oil (the amount is specified above), a pinch of salt and a grind of pepper. Mix together with a fork.

Slice the tomatoes into 1cm wide slices. Separate the basil leaves from their stalks. Slice one 1cm wide slice of mozzarella per person, then tear the rest into small chunks. Arrange the tomatoes in layers in a shallow bowl then add your torn mozzarella. Tear on half your basil leaves (the rest you will use later on). Drizzle over your dressing and leave to the side until everything else is ready.

Once the burgers are cooked, lay a slice of mozzarella on each burger, followed by a three or four basil leaves (per burger). Pop a lid on the pan, or some tin foil if you haven't got a lid. Turn the heat to low and leave for 3-5 mins, or until the cheese has melted.

While the cheese is melting, slice the ciabattas in half. Once cooked, remove the burgers to a chopping board to rest for a couple of mins. Lay the buns in the pan cut side down and leave for 1-2 mins to toast them. They will also pick up some of the caremelised juices from the pan!