The Ultimate Christmas Venison & Camembert Burger W. Sweet Potato

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

Cut the potatoes (skins on) into chunky chips

Add the chunky chips to a baking tray with a generous drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray in the oven for 30 min or until golden and crisp

Meanwhile, boil a kettle, then trim your Brussels sprouts and chop them in half

Add the chopped sprouts to a food processor and blitz for 30 secs or until finely shredded

Tip: Don't have a food processor? Slice them finely instead!

Add your dried cranberries to a small bowl, cover them with boiled water and set aside to soak

Add the shredded sprouts to a colander and pour the remaining boiled water all over them until bright green and wilted, then set aside to steam dry

Peel and finely slice the red onion[s]

Heat a pot with a drizzle of vegetable oil over a medium-low heat

Once hot, add the sliced onion to the pot and cook for 10-15 min, stirring frequently, or until golden and caramelised

Whilst the onions are cooking, line a baking tray with baking paper

Add your venison & pork burgers to the tray and put the tray in the oven for 18 min or until the burgers are cooked through (no pink meat!)

Tip: Cooking for 3 or more? Use 2 trays!

Whilst the burgers are cooking, drain the soaked cranberries and chop them finely

Peel and finely chop (or grate) your garlic

Add the chopped cranberries and shredded sprouts to a bowl with your mayonnaise, Dijon mustard, chopped garlic (don't like raw garlic? Go easy!) and a small pinch of salt and pepper

Give everything a good mix up – this is your sprout & cranberry slaw

Once the burgers are cooked, slice your camembert[s] in half as if you were cutting a burger bun

Tip: Run your knife under hot water to stop it sticking to the cheese!

Top each venison & pork burger with a camembert half and add the brioche buns to the other side of the tray

Return the tray to the oven for 2-3 min or until the cheese has melted and the brioche is warmed through

Once the onions have caramelised, add your balsamic vinegar and 1 tsp [1 1/2 tbsp] [2 tsp] sugar to the onion and cook for 1-2 min further or until the vinegar has been absorbed and the onions are sticky – these are your balsamic onions