Preparation time: 15 minutes plus chilling time
Cooking time: 12-16 minutes
1. In a large bowl mix all the burger ingredients together. Using slightly damp hands shape the mixture into 4 x 9cm/3½inch burgers. Cover and chill in the fridge for 20 minutes.
2. Cook the burgers on a prepared barbecue or preheated grill for 6-8 minutes on each side until cooked and any meat juices run clear.
3. Meanwhile prepare the sweet pepper relish; in a small bowl mix all the ingredients together and set aside.
4. Serve the burgers in buns with salad leaves and the sweet pepper relish.
Preparation time: 15 minutes, plus marinating time
Rare: 20 minutes per 450g/1lb plus 20 minutes
Medium: 25 minutes per 450g/1lb plus 25 minutes
Well done: 30 minutes per 450g/1lb plus 30 minutes
1. Place the joint on a chopping board and make several slashes over the surface with a sharp knife, taking care not to cut any butcher's string or meat bands. Season on both sides and push the thyme and rosemary into the slits.
2. Place the beef in a strong, large double lined plastic freezer bag and add the cider and oil. Seal the bag, place on a large plate and refrigerate for at least 2 hours or if time allows, overnight, turning once.
3. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
4. Remove the beef from the marinade (reserve the marinade) and transfer to a rack in a large non-stick roasting tin. Pour over the marinade and open roast for the preferred, calculated cooking time, basting occasionally with any rich meat juices. Cover with foil if browning too quickly.
5. One hour before the end of the cooking time, remove the beef and rack from the
tin and add the fennel and onions. Position the beef on top of the vegetables without the rack and return to the oven for the remainder of the cooking time.
6. Transfer the beef to a large warm plate, cover and leave to rest for 20 minutes.
7. Slice the beef and serve with the pan juices, fennel, onions and a salad or beetroot and orange relish.
Beetroot, Apple and Orange Relish
Preparation time: 20 minutes
Cooking time: 20 minutes
15ml/1tbsp rapeseed or olive oil
2 small onions, peeled and finely chopped
5ml/1tsp ground allspice
2.5ml/½tsp ground cinnamon
2 medium cooked fresh beetroot, peeled and coarsely grated
2 sharp green apples, e.g Granny Smith, cored and grated
200g/7oz brown sugar
Finely grated zest of 1 large orange
250ml/9floz red wine vinegar
1. Heat the oil in a large non-stick pan. Cook the onions, spices and salt for 4-5 minutes or until soft, stirring occasionally.
2. Add the beetroot, apple, sugar, orange zest and vinegar. Cook uncovered for 15-20 minutes, stirring occasionally.
3. Sterilise a large empty jam jar in a preheat oven to Gas mark ¼ 110°C/225°F (wash the jar and lid first in hot soapy water then rinse thoroughly). Sterilise in the oven for 20 minutes. Fill the jar with the relish whilst the jar is still hot.
4. Serve the relish with the beef.
Once sealed the relish will keep in the fridge for up to 2 months and is great served with cold meats.
Preparation time: 30 minutes
Cooking time: 20 minutes
1. To prepare the piccalilli; mix together the gherkins, cucumber, cauliflower, green beans and red pepper. Add the vinegar, honey and mustard. Mix well, cover and leave in the fridge for at least 2 hours, or overnight, if time allows for the flavours to infuse.
2. In a large bowl mix together the lamb, sultanas, onion, coriander, curry paste and seasoning.
3. Place each puff pastry sheet on a lightly floured surface. Cut into two long rectangles, lengthways. You should have four rectangles. Place a layer of the lamb mixture down the middle of each pastry rectangles in total.
4. Preheat the oven to Gas mark 6, 200°C/400°F. Brush one side of the pastry with the beaten egg, fold the other side of the pastry over to meet the egg washed side.
5. Seal the edges with a fork. Glaze the top of the pastry with the egg wash. Cut 6 rolls from each length.
6. Transfer the 24 rolls to 2 large non-stick baking trays, leaving plenty of room for each roll to rise. Bake for 20-25 minutes until golden.
7. Serve the lamb rolls with the piccalilli.
How to cook
1. Wash and soak the rice for 30 minutes.
2. Add the oil to a pan and heat. Add the cumin seeds and wait until they turn brown.
3. Drain the rice and place into the oil and stir slowly for 1-2 minutes.
4. Dissolve the stock cube with the hot water and add to the pan.
5. Add more water so the level is twice the level of rice. Stir gently.
6. Turn the heat down to medium/low and cover. Cook until the water has all evaporated and the rice is cooked.
7. Serve as an accompaniment to any Indian main dish.