The Rodda's Cream Tea Meat-Free Burger

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

Slice your potatoes (skins on) into thin discs

Add the potato discs to a baking paper-lined baking tray (or two!)

Add a generous drizzle of vegetable oil and a pinch of salt and pepper and give everything a good mix up

Spread the potato discs into a single layer and put the tray[s] in the oven for 20-25 min or until golden and crispy – these are your salt & pepper slices

Meanwhile, cut 1 slice per person from your tomato[es] and set aside for later

Chop the remaining tomato finely

Heat a pot with a drizzle of olive oil over a medium heat

Once hot, add the chopped tomato with a pinch of salt and cook for 3-4 min or until starting to break down

Once the tomato has started to break down, add your tomato paste, red wine vinegar, chilli flakes (can't handle the heat? Go easy!) 2 tbsp [3 tbsp] [4 tbsp] sugar and a generous pinch of salt

Cook for 10-15 min, stirring frequently, or until thickened to a jam-like consistency – this is your warming tomato jam

Once the jam is done, transfer it to a bowl and leave to cool slightly

Tip: The jam will thicken whilst it cools!

Wash, then remove leaves from your lettuce, pat them dry with kitchen paper and set aside

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

Add your meat-free patty[ies] to a baking paper-lined baking tray (or two!)

Put the tray[s] in the oven for 8 min

After 8 min, add the brioche halves to the other side of the tray[s] and return the tray[s] to the oven for 2-4 min or until the bread is lightly toasted and the burger is cooked through