Sausage & Mozzarella Pesto Burger With Chips

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

Cut your potatoes (skins on) into chips

Add the chips to a baking tray (or two!) with your dried oregano, a drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crisp – these are your oregano chips

Add your fennel seeds to a pestle & mortar and grind to a fine powder

Add your sausage meat (remove the paper if required!) to a bowl with your panko breadcrumbs and crushed fennel seeds (not a fan of aniseed? Only add a little!)

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

Divide and shape into 1 patty per person, then refrigerate until later

Drain your mozzarella, then pat and squeeze as much liquid out as you can with kitchen paper

Slice the drained mozzarella in half

Slice your tomato[es] into rounds

Combine your sun-dried tomato pesto and mayo in a bowl – this is your pesto mayo

Heat a large, wide-based pan (preferably non stick with a matching lid) with a small drizzle of vegetable oil over a medium-high heat

Once hot, add the sausage patty[ies] and cook for 5 min on one side or until browned

Tip: Press the patty down with a spatula to keep nice and flat throughout cooking

Once browned, flip the sausage patty[ies] and top with the halved mozzarella

Cook, covered, for 5 min further or until the cheese has melted and the sausage meat is cooked through (no pink meat!) – this is your cheesy patty

Meanwhile, wash your lettuce then pat dry with kitchen paper, and roughly shred

Add the shredded lettuce to a bowl with your balsamic vinegar and a drizzle of olive oil and toss it all together – this is your balsamic salad

Slice your ciabatta[s] in half

Add the ciabatta halves to the toaster and cook for 1-2 min or until toasted