Joe Wicks' healthy turkey cheeseburger

Cut the potatoes (skins on) into wedges, then add them to a large baking tray with a drizzle of vegetable oil and a pinch of salt. Give everything a good mix up and put the tray in the oven for 25-30 min or until the wedges are golden and starting to crisp.

Meanwhile, top, tail, then slice the cucumber as finely as you can. Add the red wine vinegar, mustard seeds, a pinch of sugar, a splash of boiled water and a pinch of salt to a bowl and stir until dissolved.

Add the cucumber to the bowl and give everything a good mix up, then set aside – these are your quick-pickles.

Tip: Give the cucumber an occasional shake while pickling

Add the turkey mince and soy sauce to a large bowl with a generous pinch of pepper. Knead thoroughly until fully combined (kneading the patties for longer will make them more tender!). Then shape into two burger patties.

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium-high heat. Once hot, add the burger patties to the pan and cook for 3-4 min on each side or until cooked through

Tip: Push the patties down with a spatula for even cooking

Meanwhile, grate the cheddar cheese and set aside. Then combine the mayo, ketchup and mustard ketchup – this is your burger sauce

Shred the little gem lettuce finely, then peel and finely slice the shallot. Add the shredded gem and sliced shallot to the bowl of quick-pickles and gently mix everything together. Drain the excess liquid then add a drizzle of olive oil and give it another mix – this is your salad.

Once cooked, top the burger patties evenly with the grated cheese and continue to cook, covered, for 1-2 min further or until the cheese is melted.

Top the turkey cheeseburgers with the crispy onions, serve with the salad, potato wedges and burger sauce to the side. Enjoy!