Posh Open Burger & Rosemary Chips

Preheat the oven to 200°C/ 180°C (fan)/ Gas 6

Cut the potatoes (skins on) into chunky chips, then strip the rosemary leaves from their stalks and chop them roughly

Add the chips to a baking tray with a drizzle of vegetable oil, a generous pinch of both salt and pepper and sprinkle over the chopped rosemary

Put the tray in the oven for 25-30 min or until golden

Meanwhile, peel and chop the shallot[s] finely

Add the chopped shallot to a bowl with the beef mince and a pinch of salt and pepper

Give everything a very good mix up until fully combined (clean hands is the best way!)

Divide the beef into 2 [4] and shape into patties

Cut the cheddar into 8 [16] pieces

Top the middle of each patty with 4 pieces of cheddar, seal them in with the beef (make sure there are no gaps) – these are your cheese-stuffed patties

Add the cheese-stuffed patties to an oiled baking tray

Put the tray in the oven for 15-20 min or until cooked through (no pink meat!)

Meanwhile, cut the tomato[es] into small, bite-sized pieces

Peel and finely chop (or grate) the garlic

Heat a pot with 1 tbsp [2 tbsp] olive oil over a medium heat

Once hot, add the chopped tomatoes with a pinch of salt and cook them for 2-3 min

Add the chopped garlic and tomato paste and cook for 1 min further

Add the balsamic vinegar, 50ml [100ml] water and 2 tsp [4 tsp] sugar and bring to the boil

Cook for 4-5 min or until the tomatoes have broken down and the sauce is the consistency of ketchup

Once thickened, remove from the heat – this is your homemade ketchup

Cut the ciabatta roll[s] in half

Once the burgers have 3-4 min left, add the ciabatta to the tray and return the tray to the oven until hot and crusty

Wash the baby leaf salad, then pat it dry with kitchen paper

Meanwhile, chop the basil roughly, including the stalks

Add the chopped basil to a pestle & mortar with a pinch of salt and grind to a paste

Add 1-2 tbsp more olive oil and mix to combine – this is your basil oil

In a separate bowl, combine the white wine vinegar with a drizzle of olive oil and a pinch of salt and pepper – this is your dressing