The Bacon Bleu

In a large bowl, combine the garlic, 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 one side of a lined baking tray and lay the bacon on the other side of the tray.

When the wedges have 15 mins left, bake the burgers and bacon on the middle shelf until the burgers are cooked through and the bacon is crispy and brown, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The burgers are cooked when no longer pink in the middle. Cook bacon thoroughly.

Meanwhile, quarter the pear lengthways (no need to peel), remove the core and chop into small pieces.

In a large bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts).

Season with salt and pepper, mix together, then add the chopped pear. Stir together and set aside.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.

Once the onions have softened, add the fig jam, stir together and cook until the onions are sticky, 1-2 mins. Remove from the heat.

When 2-3 mins of oven time remain, pop the burger buns into the oven to warm through.