Crispy jalapeño cheese burger

1. Start by making the jalapeño cheese slice. Mix together the grated Cheddar and cornflour in a bowl. Heat the milk in a medium sized pan and allow to come to a simmer. Add the cheese mixture, a little at a time, mixing after every addition until all the cheese has been incorporated. Allow the mixture to come to a boil, add the chopped jalapeños and continue to whisk until smooth. Pour the mixture into a 25x15cm deep sided tray lined with parchment paper. Allow to cool at room temperature. Place the tray in the fridge for a couple of hours until the cheese is solid. Cut into 6 rectangles.

2. For the cheese coating, lightly whisk the egg and milk in a small bowl. Place the flour in a separate bowl and season with a little salt and ground black pepper. Place the breadcrumbs in a bowl. Dip each slice of cheese in turn in the flour, the milk and finally the breadcrumbs, covering the entire surface of the cheese. Place on a tray in the fridge for 20 minutes.

3. For the sauce, combine all the ingredients together and reserve.

4. Preheat a deep fat fryer to 180ºC, light the barbecue and preheat the oven 180ºC, gas mark 4. Cook the bacon on a tray lined with parchment paper in the oven for about 15 minutes, fry the slices of cheese in the fryer for 2 minutes until golden brown, barbecue the burgers according to pack instructions and toast the sliced buns. Build the burger by spooning some sour cream sauce on the bottom bun. Top with the burger followed by the crispy cheese slice, bacon, lettuce, tomato and a little Heston from Waitrose Spiced Tomato Mary Sauce.