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, 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, halve the baby plum tomatoes.

In a large bowl, combine the sugar and olive oil for the dressing (see pantry for both amounts).

Stir in the tomatoes, season with salt and pepper, then set aside for now.

Next, peel and grate the garlic (or use a garlic press). 

In a large bowl, combine the garlic, Cajun spice mix, smoky base paste, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince. Season with pepper and mix together with your hands.

Roll the mince 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.

Pop the burgers onto another large baking tray.

Bake on the middle shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.

Meanwhile, grate the cheese. Halve the burger buns. 

Once cooked, carefully place the cheese on top of the burgers and pop back into the oven until the cheese has melted, 2-3 mins.

At the same time, pop the burger buns into the oven to warm through, 2-3 mins.

When everything's ready, transfer the buns to your plates. Top the bun bases with the cheesy burgers, then top with a handful of rocket. 

Spread the ketchup (see pantry for amount) over the bun lids, then sandwich shut.

Add the remaining rocket to the tomatoes and toss together.

Serve the chips and the rocket and tomato salad alongside.