Ok so who doesn't like burgers? I still consider them to be a real treat because ultimately they are the pinnacle of junk food. My best friend and I developed a further love of burgers ever since we watched Pulp Fiction together when we about 14 and now it's a bit of a tradition for us to have a burger together and watch the film. This might sound excessive but she lives abroad and we actually don't see each other that much, so it's the perfect excuse to find the best burger we can and indulge. I like them quite simple. I mean you can do anything you want with a burger, that's the beauty of it but I prefer to keep them quite old school. For the burger mix you will need:

• 500g beef mince - I try to use quite a lean mince
• Dijon mustard
• Salt
• Pepper
• One egg
• Breadcumbs

Mix the mince with a teaspoon of the Dijon mustard, one egg, a teaspoon of salt and half a teaspoon of pepper and add as few breadcrumbs as possible just to bind it but not make the burgers dense. I like to make them quite flat rather than really thick and double up in a bun, if you feel necessary. I think making them to size in advance and popping them in the fridge makes it even easier to fry them so they don't fall apart. Of course cooking them on a BBQ would be perfect but as don't have the weather for that very often I find frying them in a little vegetable oil in a griddle pan or a non stick frying pan is just as good. I like to serve them on a toasted bun, with a mix of mayo and ketchup and I've now taken to having my gherkin on the side. I also like to use American cheese on them rather than a good quality cheddar, it just makes it feel more authentic. I also like frying a few onions and adding these too. Now these burgers are satisfying enough on their own and I find 500g makes enough for 5 burgers but I also made some potato wedges with them. You will need:

• Maris Piper potatoes
• Rosemary
• Garlic
• Olive Oil
• Rapeseed Oil
• Salt
• Pepper

I like to boil the potatoes first. Cut them into wedge sizes and then put on a boil for about 5 minutes. You don't want them to get too soft, just so the edges start to soften a bit. Chuff them in a colander like you would potatoes you are going to roast and allow them to steam dry a bit. You can do this bit in advance. Add them to a roasting tray with half a bulb of garlic. Smash the cloves and add them in with the potatoes with the leaves of a couple sprigs of rosemary. Drizzle the wedges with a mix of rapeseed oil and olive oil. I find the rapeseed oil gives them a really nice crisp. They need about 45 minutes /1 hour in the oven on 250. They're great with burgers or with anything...