Sausage smash burgers with jammy tomatoes

Put the tomatoes in a small pan with the herbs, chilli flakes and ½ tbsp oil. Season generously, then sizzle briefly over a medium heat until the tomatoes begin to release a little juice. Add the sugar and 2 tbsp water, then part-cover and simmer for 8-10 minutes, until the tomatoes are collapsing and juicy.

Start preparing the burgers when the tomatoes are halfway through their cooking time. Roll the sausage meat into two balls. Heat the remaining 1 tbsp oil in a nonstick frying pan or griddle over a medium heat.

When very hot, add the sausage meat then, using a fish slice, press down hard to squash each ball to a thin, flat burger with rough-hewn edges. Sear for 5-7 minutes on each side until crusted, thoroughly cooked and no pink meat remains. Top with the Stilton, if using.

Warm the buns in a low oven while the burgers cook. To assemble, squirt the bottom bun halves with mustard, add the pickles, then top with the burger and finally the jammy tomatoes.