Venison & Pork Burger With Cheddar Cheese & Sticky Marmite Onions

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

Cut your potatoes (skins on) into wedges

Peel and finely slice your red onion[s]

Cut your rosemary sprigs in half

Add the sliced onion to a large piece of tin foil (or two!) with a knob of butter and 1 tsp [1 1/2 tsp] [2 tsp] sugar

Drizzle with your Marmite and scrunch the foil around the onion slices to form a tightly sealed parcel, then add to one side of a baking paper-lined baking tray

Add the wedges and rosemary to the middle of the tray with a generous drizzle of vegetable oil and a generous pinch of salt

Give everything a good mix up and put the tray in the oven for an initial 10 min or until the potatoes are starting to soften

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

Meanwhile, wash then remove leaves (2 per person!) from your lettuce and set aside, then roughly shred the inner core[s]

Combine 1/3 of your mustard ketchup (you'll use the rest later!) in a large bowl with a drizzle of olive oil, then add the shredded lettuce and toss – this is your mustard dressed lettuce

Once the wedges are starting to soften, remove the tray[s] from the oven and add your venison & pork patty[ies] to the other side of the tray[s]

Return the tray[s] to the oven for 18 min or until the patty[ies] are cooked through (no pink meat!) and the potatoes are golden and crispy

Slice your cheddar cheese

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

Once the patty[ies] are cooked through, top with the sliced cheddar cheese

Add the brioche halves, to the tray[s], then return the tray to the oven for a final 2 min or until the cheese has melted and the buns are warmed through