From my mum’s tomato ketchup mix to Heston Blumenthal’s salt-only seven-hour cure, when it comes to making burgers, anything goes. In this version I have used a beaten egg and cream crackers. The crackers soak up the fat and help it bind so you should not see them in your cooked burger.
Makes 4 burgers
450g chuck mince
1 medium free-range egg
We are sadly at the tail end of the too-short English asparagus season. I like to peel the asparagus for this pretty tart. It is a lot of work, but worthwhile, as once cooked, they just melt in your mouth. If you cannot find white asparagus, use all green.
For the pastry:
175g butter, softened
250g plain flour
2 tbsp milk
Pinch of salt
This bread recipe, from Sullivan Street Bakery in downtown New York, makes the simplest, most delicious homemade bread I have ever tasted. It goes with pretty much everything – it will suit for crusty or chewy bread and is as close as you can get to sourdough without the faff of a starter. You will need to begin the night before.
This is a salad that should be eaten fairly soon after it is made or it will shrivel.
If you come across any pea shoots (they are becoming more widely available at supermarkets) they would make a wonderful addition.
Serves 4 as a starter or as a side dish
1 unwaxed lemon
4 baby courgettes
100g fresh podded peas
200g ricotta cheese
Extra virgin olive oil, for drizzling