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The Big Cheesy

The Big Cheesy

Cheesy Veggie Burger, Truffle Mac & Cheese, Burger Sauce and Balsamic Dressed Salad

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time25 minutes


serving amount

180 grams


(Contains Cereals containing gluten May contain Soya)

90 grams

Mature Cheddar Cheese

(Contains Milk)

2 unit(s)

Burger Buns

(Contains Cereals containing gluten May contain Milk, Egg, Soya)

2 unit(s)

Garlic Clove

12 milliliter(s)

Balsamic Vinegar

(Contains Sulphites)

2 unit(s)

Unconventional Plant-Based Burgers

(Contains Soya May contain Cereals containing gluten)

10 grams

Vegetable Stock Paste

(Contains Celery)

150 grams

Creme Fraiche

(Contains Milk)

50 grams

Baby Leaf Mix

45 grams

Burger Sauce

(Contains Egg, Mustard)

1 sachet(s)

Truffle Zest

Not included in your delivery

50 milliliter(s)

Reserved Pasta Water

1 tbsp

Olive Oil

2 tbsp



Nutritional information

Energy (kJ)5650 kJ
Energy (kcal)1350 kcal
Fat78.4 g
of which saturates32.7 g
Carbohydrate110 g
of which sugars12.4 g
Protein46.6 g
Salt4.23 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Chopping Board
Serrated Knife
Garlic Press
Baking Tray



Preheat your oven to 220°C/200°C fan/gas mark 7.

Boil a full kettle, then pour the boiled water into a saucepan with 0.25 tsp salt on high heat. 

Stir in the macaroni and bring back to the boil. Cook until tender, 12 mins.


Meanwhile, grate the cheese. Halve the burger buns. 

Peel and grate the garlic (or use a garlic press).

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


Halfway through the pasta's cooking time, place the plant-based burgers on a lightly oiled large baking tray. Bake on the middle shelf until browned, 6-7 mins.

Once the pasta is cooked, reserve some of the pasta water (see pantry for amount).

Drain the pasta in a colander and drizzle with oil to keep it from sticking.


Meanwhile, pop the (now empty) saucepan back on medium-high heat with a drizzle of oil.

Once hot, add the garlic and fry for 1 min.

Add the cooked macaroni, veg stock paste and reserved pasta water. Bring to the boil, stirring constantly, then remove from the heat. 

Vigorously stir the creme fraiche and half the cheese into the macaroni until smooth and melted. Taste and season with salt and pepper if needed, then cover with a lid to keep warm.


Once the burgers are cooked, carefully place the remaining cheese on top of them and pop back into the oven until the cheese has melted, 2-3 mins.

At the same time, pop the buns into the oven to warm through, 2-3 mins.


When everything's ready, toss the baby leaves through the dressing bowl. Spread the mayonnaise (see pantry for amount) over the bun bases and the burger sauce over the lids. Top the bases with the veggie burgers and some salad, then sandwich shut.

Serve your craft burgers with the mac & cheese and remaining salad alongside. Sprinkle the truffle zest over the mac & cheese to finish.