Three brilliant burger toppings

For the hot honey bacon Preheat the oven to 200°C/180°C fan/gas mark 6. Lay the bacon (8 rashers) in a lined baking tray and brush with half of the hot honey sauce (2 tbsp). Cook for 15-20 minutes, flipping and brushing with the remaining hot honey halfway. Set aside to cool. Mash the soured cream (4 tbsp) with the roquefort (50 g) then crumble in most of the bacon before spooning on top of your burgers and sprinkling with the remaining bacon.

For the mango chutney mayo Add the mango chutney (3 tbsp) to a bowl and stir in the mayo (75 g) and coriander (1 tbsp) before spooning on top of your burgers.

For the Pink Lady apple slaw Very thinly slice the apple (1) into matchsticks then place into a shallow bowl and sprinkle over the white wine vinegar (2 tbsp). Toss to combine and set aside for five minutes. Add the celery (1), yogurt (1 tub), parsley (2 tbsp) and apple to a large bowl. Season and toss before using to top the burgers.