One Tray Cheesy Cranberry Venison & Pork Burger

Preheat the oven to 220°C/ 200°C (fan)/gas 7 and boil half a kettle

Chop your potatoes (skins on) into bite-sized pieces

Add the chopped potatoes to a heatproof bowl, then cover the bowl with cling film and pierce a few holes in the top with a fork

Put the bowl in the microwave for 6-8 min or until the potatoes are fork-tender

Meanwhile, add your venison & pork burger[s] to a tin foil-lined baking tray

Sprinkle half your dried thyme (you'll use the rest later!) and a pinch of salt and pepper on the burger[s]

Tip: Cooking for 3 or more? Use 2 trays!

Once your potatoes are fork-tender add a knob of butter, the remaining dried thyme and a pinch of salt and give everything a good mix up – these are your thyme potatoes

Add the thyme potatoes to the baking tray[s] with the burger[s] and reserve the bowl

Put the tray in the oven for 12-14 min or until the burger[s] are cooked through (no pink meat!) and the potatoes are golden and crispy

Whilst everything is cooking, chop your dried cranberries roughly

Add the chopped dried cranberries to the reserved bowl, cover with boiled water and set aside to soften

Slice your cheddar cheese

Wash your salad, then pat dry with kitchen paper

Once the potatoes are tender and crisp and the burger[s] cooked through, remove the tray[s] from the oven

Drain the soaked cranberries, discarding the soaking liquid

Top your venison & pork burger[s] with the soaked cranberries and sliced cheddar cheese

Add your brioche halves cut side up, to the tray[s], then return to the oven for a final 4-5 min or until warmed through and golden