Preheat the oven to 200°C (fan) and line a large baking tray with baking paper.

Toast the fennel seeds in a hot, dry non-stick pan until fragrant, approx. 1-2 minutes. Crush lightly using a pestle and mortar. Pick the sage leaves from the stalks and chop very finely. (If you are cooking for 2 people, you will need approx. 2-3 large leaves, if you are cooking for 4 people, you will need approx. 4-5 large leaves.)

Place the pork mince, crushed fennel seeds, chopped sage, parmigiano, and garlic granules in a large bowl. Season generously with salt and freshly ground black pepper and mix well to evenly combine.

Form equal-sized portions from the mince mixture to make 2 patties per person (around 130-135g each) and roll each portion into a round patty shape, of even height, see Chefs Tip. Place the patties onto the prepared tray and lightly brush the tops with two-thirds of the olive oil. Bake in the oven for 20 minutes.

Meanwhile, chop the plum tomatoes very small. Place into a bowl, then use a garlic crusher to crush the peeled garlic cloves into the bowl of tomatoes. Season with salt and pepper and add the remaining olive oil. Mix well and set aside.

Weigh the mayonnaise out in a bowl and finely grate in the lemon zest. When the pork patties are done, spoon some of the tray roasting juices into the mayonnaise. This will add flavour and make the mayonnaise easier to drizzle by ‘loosening it’. (If you are cooking for 2 people, add no more than 1 tablespoon of juice; if you are cooking for 4 people, add no more than 2 tablespoons of the juice.) Whisk well to combine and emulsify.

Serve the pork patties on top of the lettuce leaves and drizzle over the flavoured lemon mayonnaise. Top with the garlic tomato mixture and season with more salt and pepper, if desired.