Cheese & Leek Glamorgan-Style Patties With Salad

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Cut your potatoes (skins on) into wedges

Add the wedges to a baking tray (or two!) with a drizzle of vegetable oil and season with salt and pepper

Put the tray[s] in the oven for an initial 15 min

Chop your leek[s] in half lengthways, wash thoroughly to remove any grit then top, tail and finely chop

Heat a large, wide-based pan (preferably non-stick) with 1 tbsp [1 1/2 tbsp] [2 tbsp] butter over a medium-high heat

Once melted, add the chopped leek and 30ml [45ml] [60ml] cold water, then cook for 3 min or until the water has evaporated

Once evaporated, transfer the cooked leek onto a plate and leave to cool completely (reserve the pan for later!)

Meanwhile, separate the egg yolk[s] from the white[s] by cracking your egg over a shallow bowl and catching the yolk in the shell

Transfer the yolk from one shell half to the other several times, until all the whites are in the bowl and you are left with the yolk in the shell, then transfer the yolk to a separate shallow bowl

Grate your cheddar cheese

Chop your tomato[es] into wedges, then peel and chop your red onion[s] into wedges

After the potatoes have had their initial 15 min, remove the tray[s] from the oven and move the potatoes to one side

Add the tomato wedges and onion wedges and return the tray[s] to the oven for a further 15-20 min or until the potatoes have browned and crisped

Combine half of your panko breadcrumbs with the grated cheese, cooled leek, egg yolk and half of your wholegrain mustard (save the rest for later!) – this is your patty mixture

Season with salt and pepper, then divide the mixture and shape into 1 patty per person

Gently coat the patties in the egg white and press them into the remaining panko breadcrumbs – these are your Glamorgan-style patties

Return the pan to a medium-low heat with 2 tbsp [3 tbsp] [4 tbsp] vegetable oil

Once hot, add the Glamorgan-style patties and cook for 4-5 min on each side until browned and crispy, adding more vegetable oil if needed

Tip: Resist fiddling with the patties so they hold their shape!

While the patties are cooking, combine your mayo with the remaining wholegrain mustard (not a mustard fan? Go easy!), a pinch of salt and pepper and a drizzle of olive oil in a small bowl – this is your wholegrain mayo

Wash your lettuce, then pat it dry with kitchen paper and roughly shred, then combine with the roasted tomato & onion – this is your roasted tomato & onion salad