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.

While the wedges roast, 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 one side of a large lined baking tray. Lay the bacon in a single layer onto the other side of the tray.

Bake on the middle shelf until the burgers are cooked through and the bacon is crispy, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The burgers are cooked when no longer pink in the middle. Cook bacon thoroughly.

Meanwhile, halve, peel and thinly slice the onion.

Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.

Add half the balsamic vinegar and sugar for the onions (see pantry for amount) to the onion and cook until caramelised, 1-2 mins more.

While the onion cooks, slice the Camembert (see ingredients for amount) into 1cm thick slices.

Quarter, core and thinly slice the apple (no need to peel). Trim the baby gem, separate the leaves, then tear into bite-sized pieces.

In a large bowl, combine the remaining balsamic vinegar, half the mustard, the sugar and olive oil for the dressing (see pantry for both amounts). Set your salad dressing aside for now.

In another small bowl, mix together the remaining mustard and the honey. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Halve the burger buns.

Once the burgers are cooked, remove the bacon from the tray and set aside. Carefully place the Camembert slices on top of the burgers and pop back into the oven until the cheese has melted, 3-4 mins.

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

When everything's ready, add the salad and apple to the bowl of salad dressing and toss together.

Spread the honey mustard onto the cut sides of the buns. Top the bun bases with the Camembert burgers. Spoon on the caramelised onion and top with the bacon rashers, then sandwich shut with the bun lids.

Transfer the burgers to your plates. Serve the wedges and salad alongside.