Bunless Venison & Pork Burger With Cranberry & Orange Relish

Preheat the oven to 240ºC/ 220ºC (fan)/ gas 9 and boil a kettle

Peel your potatoes and chop them into thick chips, then add them to a pot with plenty of boiled water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 10-12 min, then drain (reserve the pot!) and shake them around the colander to fluff up the edges

While the potatoes are boiling, peel and finely dice half your shallot[s]

Peel and finely slice the remaining shallot

Chop your dried cranberries roughly

Cut your orange[s] in half

Reboil half a kettle

Combine your white wine vinegar with your wholegrain mustard and 2 tbsp [3 tbsp] [4 tbsp] olive oil in a bowl

Season with a pinch of salt and sugar and whisk together – this is your mustard vinaigrette

Combine your mayo with your truffle oil in a separate bowl – this is your truffle mayo

Add the parboiled chips to a baking tray with a drizzle of vegetable oil and a generous pinch of salt and put the tray in the oven for 20-25 min or until crispy and golden – these are your twice cooked chips

While the chips are in the oven, add the reserved pot to a medium heat with a small drizzle of olive oil

Once hot, add the diced shallot with a pinch of salt and cook for 1-2 min or until slightly softened, then add the chopped cranberries, 300ml [400ml] [500ml] boiled water, the juice of half the orange[s] and 1 tsp [1 1/2 tsp] [2 tsp] sugar

Mix everything together and cook over a medium-low heat for 15-20 min or until thickened to a jam-like consistency – this is your cranberry & orange relish

Meanwhile, peel and finely slice the remaining orange[s], then cut each slice in half

Tip: Use a sharp knife to get rid of any pith!

Cut your lettuce into 4 thin wedges per person, then wash and pat it dry with kitchen paper

When the chips have 10 min left, carefully remove them from the oven, shake and turn them and return them to the oven until crispy and golden

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add your venison & pork patty[ies], press them down firmly with a spatula and cook for 5 min on each side or until the burgers are cooked through and charred (no pink meat!)

Tip: Cooking for 5? You may need to do this in batches!