The Big Pig

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

In a large bowl, combine the garlic, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the pork 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 lightly oiled baking tray. Lay the bacon rashers on the other side.

Bake on the middle shelf until cooked through, 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.

When the chips have 10 mins left, sprinkle the cheese over them, toss together and pop back into the oven for the remaining time.

When the burgers and bacon have 5 mins remaining, toss the coleslaw and burger sauce together in a medium bowl.

Halve the burger buns. Pop them into the oven to warm through, 2-3 mins.

Once the bacon is cooked, transfer half the rashers to a chopping board and roughly chop.

Pour the maple syrup over the remaining rashers and turn to coat.