Festive Double-Stacked Vegan Cheeseburger

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

Boil half a kettle

Cut your potatoes (skin on) into thin chips

Add the chips to a baking tray with a drizzle of vegetable oil, a pinch of salt and pepper and your dried sage

Give everything a good mix up and put the tray in the oven for 25-30 min or until they are golden and crispy – these are your festive fries

Meanwhile, dissolve your vegetable stock mix and Henderson's Relish in 200ml [260ml] [350ml] boiled water

Heat a pot over a medium heat with 1 tsp [1 1/2 tsp] [2 tsp] vegetable oil

Once hot, add 2 tsp [3 tsp] [4 tsp] flour and stir with a wooden spoon for 1-2 min or until a sandy paste forms – this is your roux

Gradually whisk the vegetable stock into the roux (a little at a time!) and cook for 5 min or until a smooth, thick sauce remains – this is your gravy

Once the festive fries have been cooking for 10-15 min, add your meat-free patties to a baking paper-lined tray and put the tray in the oven for 10-12 min or until the patties have started to brown

Once the patties have started to brown, top half of the patties with your cheese flavour slices and return the tray to the oven for 2-3 min or until the cheese has melted

Whilst the burgers are in the oven, cut the ends off your ciabatta[s] and slice in half

Tip: Don't chuck the crusts away. Instead, turn them into croutons!

Slice your brioche bun[s] in half

Wash your lettuce, then pat dry with kitchen paper and shred

Heat a large, dry, wide-based pan (preferably non-stick) over a medium heat

Once hot, add the sliced ciabatta, cut-side down, and cook for 2-3 min or until toasted

Once done, add the brioche halves, cut-side down, and cook for 2-3 min or until toasted

Tip: You'll need to do this in batches!

Once everything is almost done, add the toasted ciabatta to the gravy and set aside for 1-2 min or until it's started to soak up the gravy