Lamb Burger

Ingredients:

• ¼ oz. butter
• 2 large flat portabella mushrooms, stalks removed
• 100 grams/31/2 oz. lamb steak, cut into small cubes
• 1 garlic clove minced
• Pinch of chilli flakes
• ¼ tsp. ground coriander
• ¼ tsp. cumin seeds
• 1 tbsp. chopped fresh parsley
• 1 tbsp. extra virgin olive oil
• 2 tbsp. vinegar
• 3-4 mini mozzarella balls
• Fresh parsley to serve

How to make it:

Melt butter in frying pan over medium heat. Fry mushrooms on both sides until slightly softened. Keep warm until needed.

For lamb burgers, mix the lamb with garlic, chilli, coriander, cumin and parsley.

Using your hand form the mixture into a burger.

Heat the olive oil in frying pan and fry the lamb burger for 3-4 minutes on each side, until golden and cooked through, the remove from pan.

Add the vinegar to the juices in the pan and reduce the liquid by half.

To serve, lay one mushroom, gill side up, onto a serving plate. Top with the lamb burger and the mozzarella balls. Place the other mushroom on top, gill side down. Drizzle with the vinegar sauce and garnish with the parsley.

Makes: 1 serving      Calories: 458

Blue Cheese Steak Melts

Ingredients:

• 2 4oz. Thick sirloin steaks
• 2 tbsp. vinegar
• 1 tbsp. extra virgin olive oil
• 50 grams creamy blue cheese
• 2 tsp. full-fat crème fraiche

How to make:

Place 2 thick sirloin steaks in a large, non-metallic dish and drizzle over 2 Tbsp. of vinegar and 1 tbsp. olive oil. Let stand to marinate for 20 minutes.

Meanwhile, stir 50 grams of creamy blue cheese, crumbled, and 1 Tbsp. chopped fresh curly parsley into 2 tbsp. full-fat crème fraiche. Season with black pepper and set aside. Preheat the grill to high. Heat an ovenproof griddle or frying pan over a high heat. When searing hot, add the steaks and cook for 2 minutes each side for medium-rare. Spoon the cheese mixture on top of each steak and pop under the grill for 1-2 minutes. Divide between plates and scatter with more chopped parsley.

Makes: 2 servings     Calories: 495