Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel). 

Pop the chips onto a large baking tray. Drizzle with oil, sprinkle on half the mixed herbs, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, pop two thirds of the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel until soft, 10-12 mins.

Peel and grate the remaining garlic (or use a garlic press).

Lay the chicken thighs flat onto one side of a large baking tray. Sprinkle on the remaining mixed herbs and drizzle with oil. Season with salt and pepper.

Roast on the middle shelf of your oven until browned and cooked through, 16-18 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Meanwhile, in a large bowl, combine the garlic, breadcrumbs, ketchup, salt and water for the breadcrumbs (see pantry for amounts), then add the beef mince. Season with pepper and mix together with your hands.

Roll into even-sized balls, then shape into 1cm thick burgers, 1 per person. TIP: The burgers will shrink a little during cooking. IMPORTANT: Wash your hands and equipment after handling raw mince.

When the chicken has been cooking for 4 mins, add the burgers to the other side of the baking tray. Return the tray to the oven and bake the burgers and chicken until cooked through, 12-15 mins. IMPORTANT: The burgers and chicken are cooked when no longer pink in the middle.

Meanwhile, trim the baby gem, separate the leaves, then tear into bite-sized pieces. 

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

In a large bowl, combine the mayo, Dijon mustard (see ingredients for amount, add less if you'd prefer), mashed garlic and half the Parmigiano Reggiano. Season with salt and pepper, then set your dressing aside.

Grate the Cheddar cheese. Halve the burger buns.

Once the burgers and chicken are cooked, remove the chicken thighs from the tray. Drizzle the honey (see pantry for amount) over the chicken. 

Add the burger buns to the tray. Carefully place the Cheddar cheese on top of the burgers. Pop back into the oven until the cheese has melted and the buns are warmed through, 2-3 mins.

Toss the baby gem through the dressing. Cut the chicken widthways into 2cm thick slices.

When everything's ready, spread the burger sauce over the bun bases. Top the bases with the cheeseburgers, then sandwich shut with the bun lids. 

Share the salad between your plates, top with the sliced chicken thighs and sprinkle over the remaining Parmigiano Reggiano.

Serve the chips alongside.

Enjoy!