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. (For speed, you can use an electric hand whisk.) Cover and chill while you make the burgers.
2. Next make the burgers. Mix the pork, spring onions, garlic, and salt and pepper in a bowl. Break off a small piece and fry it in a little oil, then taste it and adjust the seasoning if needed.
3. Use your hands to shape the mixture into 6 large or 8 medium-sized burgers, l–2cm (½–¾in) thick.
4. Place a frying pan over a medium heat and heat the olive oil. Fry the burgers for 8–10 minutes on each side over a medium-low heat. You may need to do this in two batches, adding more olive oil when frying the second batch. When the burgers are nearly cooked, place a slice of mozzarella cheese on each burger, cover the pan with a lid and cook until the cheese has melted.
5. Serve in a fresh bun with some sliced cucumber and a blob of tomato and basil mayonnaise.
Beetroot and hazelnut slaw
SERVES 6–8
A slaw is just the thing to serve with rich meats at a barbecue, or indeed burgers. It’s both a salad and a sauce that’ll bring freshness and crunch.
225g (8oz) raw beetroot, peeled and grated
225g (8oz) carrot, grated
3 tbsp chopped mint or parsley
¼ head of savoy cabbage
4 tbsp hazelnut oil or extra-virgin olive oil
2 tbsp lemon juice
2 tsp Dijon mustard
110g (4oz) hazelnuts, toasted and roughly chopped (see tip, here)
sea salt and freshly ground black pepper
1. Place the grated beetroot and carrot and the chopped mint or parsley in a large bowl. Remove the dark outer leaves from the cabbage, cut out and discard the core and shred the leaves as thinly as possible, cutting across the quartered head. Add the cabbage to the bowl.
2. In a small bowl, combine the oil and lemon juice with the Dijon mustard, then season with salt and pepper. Pour the dressing onto the vegetables and herbs and mix well until evenly coated.
3. Transfer to a serving bowl or plate, scatter over the toasted hazelnuts and serve.
Beef burgers
MAKES 6–8 BURGERS
Every committed carnivore needs a decent burger recipe in their repertoire, and this simple beef burger should tick the box for you. The horseradish and tarragon mayonnaise is super with a steak or lamb chops, too.
25g (1oz) butter
300g (11oz) onions, finely chopped
900g (2lb) minced beef
2 tbsp chopped thyme, marjoram and parsley (preferably a mixture)
1 egg, beaten
1–2 tbsp extra-virgin olive oil
sea salt and freshly ground black pepper
For the horseradish and tarragon mayonnaise
2 tsp finely grated fresh horseradish
2 tsp Dijon mustard
2 tsp chopped tarragon
1 tbsp cider vinegar
pinch of salt
2 egg yolks
50ml (2fl oz) extra-virgin olive oil
150ml (5fl oz) sunflower oil
To serve
sliced lettuce and gherkins
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. (For speed, you can use an electric hand whisk.) Cover and chill while you make the burgers.
2. Melt the butter in a saucepan over a medium-low heat, then add the onions and cook for 6–8 minutes until they are completely soft and a pale gold colour. Take off the heat and allow to cool completely.
3. Meanwhile, mix the mince with the herbs and egg and season with salt and pepper. Add the cooled onions and mix together thoroughly. Break off a small piece of the mixture and fry it in a little oil, then taste it and adjust the seasoning if needed.
4. Next, use your hands to shape the mixture into 6 large or 8 medium-sized burgers, 1–2cm (½–¾in) thick.
5. Place a frying pan over a medium heat and heat the olive oil. Fry the burgers for 4–7 minutes on each side depending on the thickness and how well done you like your burger. You may need to do this in two batches, adding more olive oil when frying the second batch.
6. Serve on burger buns with lettuce and gherkins and a blob of horseradish and tarragon mayonnaise.
Creamy pork and tomato pasta
SERVES 4–6
My mum used to make lots of great comforting pasta dishes like this when we were little, but no two ever seemed to be the same. In fact, when I asked her for one of her recipes, she just said that she used to make it up as she went along! So here is my version of one of Mum’s delicious concoctions – I hope you like it as much as I do.
500g (1lb 2oz) pasta, such as pappardelle or tagliatelle
25g (1oz) butter
250g (9oz) onions, chopped
4 garlic cloves, finely sliced
400g (14oz) minced pork
1 tbsp chopped sage
a little grated nutmeg
2 tbsp extra-virgin olive oil
400g (14oz) tomatoes, peeled and chopped (see tip, here), or 1 × 400g tin of chopped tomatoes
pinch of sugar
2 tbsp chopped parsley
150ml (5fl oz) regular
