Spooky Fishcake Burger With Chips & Spider Web Dip

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

Cut your potatoes (skins on) into chips

Add the chips to one side of a baking paper-lined baking tray (or two!) with a drizzle of vegetable oil

Season with a generous pinch of salt and pepper and give everything a good mix up

Add your fishcake[s] to the other side of the tray[s] and put the tray[s] in the oven for an initial 20 min

Meanwhile, slice rounds off your cucumber (1 round per person!) and cut each round in half so you are left with 2 halves per person – these are your cucumber half moons

Slice the remaining cucumber into batons

Slice your cheddar cheese into 3 slices per person, then cut the cheese slices diagonally into triangles

Slice your brioche bun[s] in half (if required!) and cut a slit along the top edge of the bun lid until you're half way through (be careful not to cut all the way!)

Once the chips and fishcakes have had an initial 20 min, remove the tray[s] from the oven and add the brioche halves (cut side up!) to the baking tray[s]

Return the tray[s] to the oven for a further 3-4 min or until the chips and fishcakes are golden and crisp and the brioche is warmed through

While the brioche is in the oven, add your most of your tomato ketchup (you'll use the rest later!) to a small bowl

Cut a small slit in the corner of your mayo sachet and squeeze 3 circles of mayo on top of the ketchup

Starting in the middle, use the edge of a knife or a skewer to push the mayo towards the edge of the bowl – this is your spiderweb dip

Once everything is cooked, remove the tray[s] from the oven

Place the fishcake on top of the warmed brioche base

Arrange the cheese triangles onto the fishcake to look like teeth and return the tray[s] to the oven for a final 1-2 min or until the cheese has started to melt – this is your cheesy fishcake burger base