Homemade lamb burgers with plums

Introducing fruit to your dinner is a fantastic way to revamp old dishes with exciting new flavours. In this recipe adapted from Hugh Fearnley-Whittingstall's "River Cottage Fruit every day!" we've used roasted plums to sweeten the lightly spiced lamb burgers. They deserved nothing less than to be served on freshly made buns.

A fruity take on a meaty burger

Ingredients

For 8 buns (adapted from www.theclevercarrot.com)
- 2 tsp of instant yeast
- 250 ml of tepid water
- 3 tbsp of milk
- 2.5 tbsp of granulated sugar
- 260 g of strong white bread flour
- 125 g of wholemeal bread flour
- 55 g of plain flour
- 2 medium sized eggs
- 1.5 tsp of sea salt
- 35 g of softened unsalted butter
- Sesame seeds (optional)

For 4 burgers
- 600 g of lamb leg steak
- 1 finely chopped medium onion
- 2 finely chopped garlic cloves
- 1/2 deseeded and finely chopped red chilli
- 1 tsp of ground coriander
- 1/2 of fine sea salt
- 1 tsp of coarse ground black pepper
- Splash of olive oil for frying

For the roast plums
- 4 plums
- 25 g of butter
- 2 tsp of caster sugar
- Fine ground black pepper

Preparing the buns

Mix the water, milk, yeast and sugar in a small bowl and leave for 5 minutes until foamy.

Meanwhile, add the flours, salt and butter to another bowl and mix either by hand or by using a kitchen robot with a cake beater attachment (for example, Kenwood K-beater) until the mixture resembles small breadcrumbs. Slightly beat one egg and add it to the flour mixture together with the foamy yeast. Work the ingredients for long enough to achieve a well blended dough and knead for 10 minutes by hand or by using a kitchen robot with dough hook. Remove the dough hook and cover the bowl for one hour or until the dough has doubled in size.

After rising, remove the dough from the bowl and gently knock out the air by pressing it all over with stretched out fingers. Weigh the dough (you should have approximately 840 grams) and divide into 8 equal portions so that the buns will bake evenly. Shape the portions into small rounds and place them on a baking tray lined with grease proof paper. Cover lightly with oiled cling film and leave in a warm place to proof for 30 to 45 minutes. The dough should double in size. Meanwhile, preheat the (fan-assisted) oven to 220 degrees Celsius.

Before putting the buns in the oven, slightly beat the remaining egg and brush each one carefully. For extra crunch, sprinkle the buns with sesame or other seeds of your liking. Bake for 20 minutes in the preheated oven and leave to cool down. Meanwhile, focus your attention on frying the burgers and roasting the plums.

Great with burgers but also lovely for breakfast

Preparing the burgers 

Cut the steaks into large cubes and mince twice with the finest screen. Alternatively, you can use ready minced lamb. In a large bowl mix together the meat, onion, garlic, chilli, coriander, salt and pepper. This is best done by hand to ensure all the ingredients are thoroughly combined. Cover the bowl with cling film and put in the fridge for at least 2 hours.
Preheat the oven to 190 degrees Celsius.

Once the flavours have seeped into the lamb, divide the mince into four equal portions. Shape each burger by making a ball with your hands and pressing it down with your palm to 1 inch thick discs. Set aside and prepare the plums by first stoning and halving them. Then put a knob of butter in the centre of each half and sprinkle with sugar and pepper. Place in an oven-proof dish and roast for approximately 20 minutes until the fruit is soft and starts to caramelise.

Whilst the plums are roasting, coat the burgers with olive oil and fry in a hot pan for 6 minutes on each side.

Slice four of the buns in half and put in the oven for 3 to 5 minutes prior to taking out the plums. Assemble the burgers by placing the meat and roasted fruit in between the bread slices.

Velvety papaya juice

The sweet and buttery papaya with a musky fragrance makes a delicious velvety juice. Its flavours and texture are enhanced by oranges and apples, which add a touch of acidity without overpowering this soft fruit. The creaminess of papaya makes it a perfect weekend breakfast accompaniment for fresh home made rolls and jam. Vibrant in colour and loaded with nutrients, it is a serious competitor for a morning coffee.

Bright and fresh, ideal for adding sunshine to any breakfast

Ingredients for roughly 2 glasses

- 2 washed papayas
- 2 washed oranges
- 1 washed apple

Preparing the juice

Cut the papayas in half lengthways and use a spoon to remove the black seeds. Then peel the skin off with a sharp knife and quarter the fruit. Although soft, don't be tempted to leave the skin on as it is very bitter and will spoil the taste. Afterwards, peel the oranges.

Use a centrifugal juicer to extract the goodness from the fruit. Start with the whole apple then oranges and lastly the papaya.

Refrigerate for 20 minutes or pour into chilled glasses.

Butternut squash and red lentil stew

It is a warming and flavoursome dish that combines creamy and soft texture of the butternut squash with delicately pronounced crunch of the red lentils. Although simple, there is much more to this dish than textures. The richness of spices makes it a joy to cook with as the exotic smells of turmeric, cinnamon and ground ginger infuse the kitchen air. Each delectable mouthful is intense and powerful with a peppery aftertaste from the coarse ground pepper. As with most meat free dishes from Hugh Fearnley-Whittingstall, no one ingredient is a star attraction. Instead, it is a harmonious blend of balanced components that creates a multidimensional and complete dish.

The following recipe is adapted from "River Cottage Veg everyday!" by Hugh Fearnley-Whittingstall.

This easy and comforting stew makes a perfect autumn weekday dinner. A scrumptious meal after a busy day in the City

Ingredients for 4

- Splash of rapeseed oil

- 2 chopped onions

- 2 chopped garlic cloves

- 1 finely diced celery stalk

- 100 g of red lentils

- 400 g of drained chickpeas from tin

- 500 ml of passata

- 300 g of butternut squash, peeled, deseeded and cut into large chunks

- 50 g of orzo or alphabet pasta

- 1/2 tsp of coarse ground black pepper

- 1 tsp of ground turmeric

- 1 tsp of ground cinnamon

- 1 tsp of ground ginger

- 8 saffron strands

- A handful of parsley 

- A bunch of coriander, leave some for garnishing

- 2 bay leaves

- 1.2 litres of vegetable stock

- Optional dates to serve

Lusciously orange butternut squash provides texture to the stew whilst the seeds are a good topping for a home made bread

Preparing the stew

Ideally use a cast iron pan and heat the oil first. Add the onions and garlic and sauté until soft and lightly browned. Then stir in the celery, pepper, turmeric, cinnamon and ginger and fry for 2 to 3 minutes. 

Add the lentils, chickpeas, saffron, passata, parsley and coriander. Gently simmer for 15 to 20 minutes until the flavours start to come together. 

Then add the squash, stock and bay leaves. Cover and cook over a low heat for about 30 minutes. Check for seasoning and adjust salt if needed. Lastly, add orzo or pasta and continue cooking for a few more minutes until it is tender.

Scatter with coriander and serve steaming hot. For an extra tasteful adventure, accompany the stew with dried dates. Their caramel sweetness beautifully cuts through the spices and excites the taste buds even more.

Dates, perhaps unusual, are a perfect match for this stew

Fresh tomato soup with basil oil

This simple recipe accentuate the goodness of home grown vegetables and herbs. As it requires almost a kilogram of tomatoes, it is ideal when you are blessed with a rich crop of those tasteful red bombs. The intense flavours of the tomatoes are balanced with the softness of cream and enriched with the aromatic basil infused olive oil. It makes a perfect lunch or a light supper, especially when served with home made thin and crispy grilled banquette slices.

The following recipe is adapted from Kenwood's "Making Great Food Simple" by Jennie Shapter.

Ingredients for 4 

For the soup

- 2 roughly chopped onions

- 1 roughly chopped garlic clove

- 2 tbsp of olive oil

- 25 g of butter

- 2 peeled and finely chopped carrots

- 900 g of chopped fresh and ripe tomatoes, all varieties are suitable

- 600 ml of vegetable stock

- 2 tbsp of tomato purée

- Salt

- Freshly ground black pepper

For the garnish

- 12 basil leaves

- 90 ml of olive oil

- 3 to 4 tsp of double cream

Preparing the soup

It is best to use a heavy base large pan for this dish (we used a cast iron pot). Heat the oil and the butter in a pan. Once the butter is melted and lightly sizzling add the onions and garlic. Fry gently until softened and toss carefully every so often. This takes about 15 minutes. 

Stir in the carrots so that they are coated with the oil and fry for 2 to 3 minutes. Then add the tomatoes, tomato purée and stock. Bring to a boil, cover and simmer for 20 to 25 minutes. 

Meanwhile make the basil oil. Use a food processor to blend the oil and basil until smooth. Set aside to infuse.

Using a blender, blend the soup and then strain through a fine hand sieve back into the pan. Re-heat gently until it starts to bubble.

Dish out and trickle over with double cream and the basil infused olive oil. Serve with home made thin and grilled slices of baguette.

Basil infused olive oil and cream are perfect companions for this tomato soup

Thinly sliced and grilled baguette adds a finishing crunch

Pecan and maple pie

The sweet and nutty flavors of this pie are enclosed in a golden pâte brisée pastry. Pecan and maple syrup create an extremely satisfying combination of textures and tastes. Whilst still baking in the oven, the rich aromas invite to try the first slice of this crunchy and sticky pie! The early autumn days are especially suitable for home baking this delicious treat.

Deliciously moorish pecan nuts are similar to their walnut cousins but without the bitter taste

The following recipe is adapted from “Ultimate Cake” by Barbara Maher.

Ingredients for 8 to 10 slices

For the pâte brisée pastry

- 180 g of plain sifted flour

- Pinch of salt

- 100g of chilled butter, cut into small cubes

- 2 tbsp of caster sugar

- 1 lightly beaten egg yolk

- 1 to 2 tbsp of iced water

- 1 egg white

For the filling

- 90 g of butter

- 125 g of light muscovado sugar

- 3 eggs

- 100 ml of maple syrup

- 150 ml of golden syrup

- 1 tbsp of brandy

- Pinch of salt

- 150 g of medium to finely chopped pecans

- 1 tbsp of plain flour

- 250 g of pecans for pie decoration

Preparing the pâte brisée pastry

If time is of essence, it is ideal to make the pâte brisée pastry a day in advance, as it keeps well in the fridge.

In a large bowl sift the flour again and add salt. Make a well in the centre and put the butter cubes.  Using your fingers rub the butter and flour together, long enough to tease out all the butter knobs, until it becomes a fine and crumb-like mixture. The best result is achieved by lifting the crumbs and letting them fall back down again.

Add the caster sugar to the mix and distribute evenly by stirring with a fork.

In a small bowl, mix together the egg yolk and iced water. Once well blended, drizzle it over the flour mixture whilst stirring continuously with a knife until the mixture starts to stick together in lumps.

Form a rough pastry ball using the heel of your hand. It is important to do this quickly to prevent pastry from sticking. Then knead briefly on a lightly floured surface until the pastry ball is round and smooth.

Wrap in cling foil and refrigerate for at least one hour.

Allow the pastry to come back to room temperature before kneading briefly and rolling on a lightly floured surface.  Keep flouring the rolling pin frequently to prevent the pastry from sticking. Roll out a circle that is approximately 5 cm larger than the flan dish (ours is 25 cm in diameter).

Using a dough scraper gently lift the pastry edge from the surface and place the rolling pin underneath. Carefully lift the entire pastry so that it rests on the rolling pin and then unroll over the flan dish.

Carefully ease the pastry into the bottom of the flan dish, ensuring it is well pressed where the base and sides of the dish meet. Use a knife to remove any excess pastry that falls over the dish edges. With your index finger, firmly press the pastry to the sides.

Chill for at least one hour before baking, as this will prevent the pastry from shrinking in the oven.

Prick the bottom of the pastry with a fork and line with a baking paper (the paper should be cut into a circle that is approximately 3-5 cm larger that the flan dish). Then fill the dish with ceramic pastry beans or dried pulses. This will prevent the base from rising and sides from falling down. Bake in a preheated oven (200 degrees Celsius or gas mark 6) for approximately 15 to 20 minutes, until lightly golden.

Then remove the ceramic beans or pulses and the baking paper. Whilst it is still hot, brush the pastry with the egg white as this will seal it and prevent the pastry from becoming soggy once it contains the filling.

Preparing the pecan and maple filling

Beat the butter and sugar together until the mixture is pale and fluffy. Using a kitchen robot with a cake beater attachment (for example Kenwood K-beater) gives a perfect result with very little effort. Beat in the eggs one at a time. Then slowly add the maple and golden syrups together with brandy and salt.

In a separate bowl mix together the chopped pecans and flour.  Then gently fold them into the main mixture ensuring the pecans and flour are well incorporated.

Pour the liquid mixture into the flan dish and bake in a preheated oven (180 degrees Celsius or gas mark 4) for approximately 15 minutes, until the filling is lightly set.

Remove the pie from the oven and arrange the pecan halves on top into a circular pattern. The filling mixture will still be wobbly so carefully deposit each pecan half exactly where you want it to sit.

Return the pie to the oven and bake for another 30 minutes until the filling is set. Keep en eye on the pie as the pastry may start to overbrown. To prevent this, cover with a piece of foil shaped into a dome.

Remove from the oven and cool on a wire rack before serving warm or cold.

Filling treat for a sunny autumn afternoon

Kale and mushroom lasagne

We bought into the radical idea of Hugh Fearnley-Whittingstall to put vegetables centre stage. This wholesome and warming dish oozes with the earthy taste of kale smothered in thick béchamel and is complemented by the aromatic chestnut mushrooms. A completely meatless version of lasagne that elevates the crunchy texture of cavolo nero.

The following recipe is adapted from "River Cottage Veg everyday!" by Hugh Fearnley-Whittingstall.

Ingredients for 6

For the filling
- 300 g of cavolo nero, tough stalks removed
- 30 g of butter
- 500 g of sliced chestnut mushrooms
- 2 finely chopped garlic cloves
- 2 sprigs of finely chopped thyme without stalks
- 20 g of grated parmesan
- Slush of olive or rapeseed oil
- Freshly ground sea salt and black pepper

For the lasagne sheets
- 190 grams of '00 flour
- Pinch of ground sea salt
- 2 medium eggs
- 1 to 2 tsp of water

For the béchamel sauce
- 150 ml of semi-skimmed milk
- 1 dried bay leaf
- 1 roughly chopped onion
- 1 roughly chopped celery stalk
- A small handful of black pepper corns
- 50 grams of unsalted butter
- 50 grams of plain flour
- 2 tsp of Dijon mustard

Preparing the lasagne sheets

Mix the flour and salt in a bowl and make a well in the centre. Lightly beat the eggs, put them in the centre of the flour mixture and gradually incorporate the dry ingredients with the egg (either by hands or a kitchen robot). If the mixture becomes to dry add the water, one teaspoon at a time.

Once a firm dough has been formed shape it into a round and leave to rest for 30 minutes. Afterwards, divide the dough in 5 to 6 equal portions and roll the dough to 1 mm thick sheets using a pasta maker. Leave the sheets to rest for 15 to 30 minutes before assembling the lasagne.

Preparing the lasagne dish

Preheat the oven to 180 degrees Celsius (gas mark 4).

In a medium size saucepan pour the milk and add the bay leaf, onion, celery and pepper corns. Heat until just before simmering. Set aside to allow the milk to infuse.

Roughly chop the cavolo nero and then put into a large saucepan. Pour cold water, enough to cover the kale and add salt. Once boiling reduce the heat and simmer for 5 to 8 minutes, until lightly tender. Drain and set aside.

Melt the butter in a large frying pan and add half the mushrooms with a little salt and pepper. Stir frequently until all the liquid has evaporated and the mushrooms start to caramelise. Then add the garlic and thyme. Stir and fry for a little longer. Set the mushroom mixture aside and repeat with the remaining half.

Reheat the infused milk until just before simmering and then strain. In a large pan melt the butter and cook gently for less than a minute. Then stir in the flour until well combined with the butter for about 2 minutes. Remove from the heat and gradually pour in the milk (in 3 to 4 batches) whilst whisking vigorously to incorporate each batch of milk until the sauce is smooth and creamy. Return to the heat and cook until bubbly and thick. Stir frequently and then add mustard and salt and pepper to taste.

Mix the cavolo nero with half of the béchamel sauce in a separate bowl.

Spread half of the remaining bechamel over the bottom of an ovenproof dish (ours is 23 by 30 cm). Divide the lasagne sheets into three batches. Place the first batch of the lasagne sheets over the béchamel sauce in the dish. Then spread the cavolo nero. Place your second batch of the lasagne sheets over the kale. Then spread the mushrooms. Finally, place the last batch of the lagagne sheets over the mushrooms and cover with the remaining bechamel. Sprinkle with the cheese and drizzle with a little oil. Bake for 30 minutes until the lasagne is golden and lightly crispy on top.

Kale and mushroom lasagne (with a roast homegrown tomato)