One Tray Cheezy Cranberry Plant-Based Burger

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

Boil half a kettle and 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 meat-free patty[ies] to a tin foil-lined baking tray

Sprinkle half your dried thyme (you'll use the rest later!) and a pinch of 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[s] in the oven for 10-12 min or until the burger[s] are cooked through 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

Wash your salad, then pat dry with kitchen paper

Cut your brioche bun[s] in half (if required!)

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 meat-free patty[ies] with the soaked cranberries and a cheese flavour slice

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