also super tossed with raw grated beetroot, carrot and celeriac, slaw-style.
200g (7oz) de-stalked kale leaves, roughly chopped
For the dressing
175g (6oz) crème fraîche
120ml (4fl oz) lemon juice
2½ tbsp finely grated horseradish
40g (1½oz) sugar
pinch of sea salt
1. Place the kale leaves in a bowl.
2. To make the dressing, whisk together the crème fraîche, lemon juice, horseradish and sugar, and season with a pinch of salt. Add the dressing to the kale and toss to combine.
Beetroot and coriander hummus
MAKES 450ml (16fl oz)
1 raw beetroot, peeled and cut into chunks
1 × 400g tin of chickpeas, drained and rinsed
2 garlic cloves, crushed
2 tbsp light tahini (sesame seed paste)
3 tbsp extra-virgin olive oil, plus extra if needed
juice of ½–1 lemon, to taste
2 tbsp chopped coriander
sea salt and freshly ground black pepper
1. Place the beetroot chunks, chickpeas, garlic and tahini into a food processor, pour in the olive oil, then pulse until smooth. Add the lemon juice and the chopped coriander then season to taste with salt and pepper. If the hummus is a bit too thick, add a little more olive oil.
2. The hummus will keep in the fridge in a sealed container for three to four days. Use as a dip for raw vegetable sticks or pitta bread, or as a salad dressing.
Chicken burger with lemon and chive mayonnaise
MAKES 6–8 BURGERS
This is comfort food in a bun. It’s up to you whether you use brown or white meat for mincing, but I find that a mixture of the two works well to give a deliciously flavoursome and juicy burger. The lemon and chive mayonnaise is the perfect accompaniment.
25g (1oz) butter
300g (11oz) shallots, finely sliced, or 1 red onion, finely chopped
4 garlic cloves, crushed
2 tbsp chopped thyme
900g (2lb) minced chicken
zest of 1 lemon
1–2 tbsp extra-virgin olive oil
salt and freshly ground black pepper
For the lemon and chive mayonnaise
2 tbsp snipped chives
2 tbsp of lemon juice, plus extra to taste
1 tsp Dijon mustard
generous pinch of salt
2 egg yolks
50ml (2fl oz) extra-virgin olive oil
150ml (5fl oz) sunflower oil
To serve
fresh rocket
slices of ripe tomatoes
1. First make the mayonnaise. Put all the ingredients, except the oils, in a glass bowl (a stainless-steel bowl can give the mayonnaise a grey colour). Mix the oils in a jug. Continuously whisk the mixture in the bowl while adding the oil slowly in a thin, steady stream until it is completely combined to a smooth, creamy texture. Taste for seasoning and add an extra splash of lemon juice if necessary. (For speed, you can use an electric hand whisk.) Cover and chill while you make the burgers.
2. Melt the butter in a saucepan, then add the shallots or onion, the garlic, thyme, and salt and pepper to taste. Put the lid on the pan and sweat over a gentle heat until the onions are soft but not coloured. Remove from the heat and allow to cool.
3. Combine the minced chicken, cooled onion mixture and the lemon zest in a bowl and season with salt and pepper. Break off a small piece and fry it in a little oil, then taste it and adjust the seasoning if needed.
4. Use your hands to shape the mixture into 6 large or 8 medium burgers, each with a thickness of roughly 2cm (¾ in) – having wet hands makes this much easier to do.
5. Preheat a griddle or frying pan over a high heat, then turn the heat down to medium and add the olive oil. Fry the burgers for 8–10 minutes on each side to cook through, turning the heat down to low once the burgers are golden on both sides. You may need to do this in two batches, adding more olive oil when frying the second batch. (You can finish them in the oven preheated to 200°C (400°F), Gas mark 6 for 5–8 minutes until cooked through, if you want to.)
6. Serve in a bun with some rocket, tomato slices and a good blob of the lemon and chive mayonnaise.
Pork burgers
MAKES 6–8 BURGERS
The fresh, summery mayonnaise works a treat with this great pork burger.
900g (2lb) minced pork
150g (5oz) spring onions, finely chopped
2 garlic cloves, crushed
1–2 tbsp extra-virgin olive oil
6–8 slices of mozzarella cheese
sea salt and freshly ground black pepper
For the tomato and basil mayonnaise
2 tsp tomato purée
1 tsp Dijon mustard
1 tbsp chopped basil
1 tbsp red wine vinegar
pinch of sea salt
2 egg yolks
50ml (2fl oz) extra-virgin olive oil
150ml (5fl oz) sunflower oil
To serve
cucumber slices
1. First make the mayonnaise. Put all the ingredients, except the oils, in a glass bowl (a stainless-steel bowl can give the mayonnaise
