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

Chop the potatoes into 2cm wide wedges (no need to peel).

Pop the wedges 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, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, cut the tomato into 1cm chunks. Peel and grate the garlic (or use a garlic press). 

In a large bowl, combine the garlic, 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 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, lined baking tray. Pop the bacon rashers alongside.

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. Cook bacon thoroughly.

Meanwhile, in a small bowl, combine the onion marmalade and mayonnaise. Set aside for now.

When the burgers have 5 mins remaining, remove the tray from the oven. Sprinkle over the cheese, then bake for the remaining time, until the cheese is golden and bubbling.

Halve the burger buns, then pop them into the oven to warm through, 2-3 mins.

When everything's ready, spread the onion marmalade mayo over the bun bases. 

Top the bases with the burgers, crispy bacon and a handful of rocket, then sandwich shut with the bun lids.

Combine the remaining rocket with the tomato and add to plates. Drizzle over a little olive oil. Serve the wedges alongside.