Welsh Rarebit Veggie Burger With Wholegrain Mustard Mayo

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

Cut your potatoes (skins on) into chips

Add the chips to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crisp

Add your meat-free burger patty[ies] to a separate tin foil-lined baking tray and put the tray in the oven for an initial 10-12 min

Meanwhile, slice your cucumber finely

Add the sliced cucumber to a bowl with your cider vinegar, a pinch of salt and 1 tsp [1 1/2 tsp] [2 tsp] sugar and set aside to pickle – these are your pickles

Grate your cheddar cheese

Melt a knob of butter in a pot over a medium heat

Once melted, add 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and stir with a wooden spoon for 1-2 min or until a sandy paste forms

Gradually whisk in 100ml [150ml] [200ml] milk, a little at a time, and cook for 2-3 min or until a smooth, thick sauce remains

Once thickened, add the grated cheese with half your wholegrain mustard (you'll use the rest later!), your Henderson's Relish and a pinch of pepper

Cook for a further 2 min or until the cheese has melted, then remove the pan from the heat – this is your rarebit sauce

After an initial 10-12 min, remove the tray with meat-free burger patty[ies] from the oven and carefully top with the rarebit sauce

Return the tray to the oven for a further 5-6 min or until the rarebit sauce is lightly browned and the burger[s] is cooked through – this is your Welsh rarebit meat-free burger[s]

While the burger[s] is cooking, slice your ciabatta[s] in half and place in the toaster for 1-2 min or until warmed through

Combine the remaining wholegrain mustard (not a fan of mustard? Just add a little!) and your mayo in a bowl – this is your wholegrain mustard mayo