The Ultimate Veggie Cheeseburger With Tomato Relish

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

Cut the potatoes (skins on) into chips and add to a baking tray with a drizzle of vegetable oil and a pinch of salt

Strip the rosemary leaves from their stems and chop them roughly, discard the stems, then sprinkle the chopped rosemary all over the chips and put the tray in the oven for 25-30 min or until crisp – these are your rosemary chips

Meanwhile, chop the tomato[es] roughly

Heat a pot with 2 tbsp [4 tbsp] olive oil over a medium heat

Once hot, add the chopped tomato with a pinch of salt and cook for 2-3 min or until beginning to break down

Whilst the tomatoes are cooking, peel and finely chop (or grate) the garlic

Add the chopped garlic and tomato paste to the pot and cook for 30 secs further

Add 100ml [150ml] cold water with the balsamic vinegar and 1 tsp [2 tsp] sugar and bring to the boil over a high heat

Once boiling, cook for 5-6 min or until the tomatoes have broken down and the sauce is the consistency of ketchup – this is your tomato relish

Line a baking tray with baking paper, then add the meat-free burger patties to one side and put in the oven for an initial 10 min

While the chips and burgers are in the oven, wash the gem lettuce, then remove 4 [8] outer leaves and chop the inner core[s] into quarters

Peel and slice the shallot[s] into rounds

Grate the cheddar cheese

Once the patties have had 10 min, remove the tray from the oven and top them with the grated cheese – these are your cheesy patties

Slice the brioche buns in half

Add the brioche halves to the other side of the tray (cooking for 4? You may need two trays!)

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