Chorizo Bean Burgers
- Time: 26 minutes
- Serves: 2
| Ingredients | Quantity |
|---|---|
| Mini cooking chorizo | 100 g, skins removed |
| Pork sausages | 3, squeezed from their skins |
| Smoked paprika | 1/4 tsp |
| Lime juice | 1 tbsp, plus wedges to serve |
| Coriander | Small bunch, chopped |
| Mixed beans | 1/2 x 400 g can, drained and rinsed |
| Egg | 1 medium, lightly whisked |
| Olive oil | 1 1/2 tbsp, plus extra to drizzle |
| Ciabatta rolls | 2, split and toasted |
Step 1: In a food processor, pulse the chorizo, sausagemeat, paprika, lime juice and coriander until well combined. Add the beans and some seasoning, and quickly pulse again to mix. Tip into a bowl and mix in just enough egg (about half) to bind. Shape into 2 fat burgers, cover and chill for 15 mins. Meanwhile, heat oven to 200C/180C fan/gas 6.
Step 2: Heat the oil in a pan and fry the burgers for 3 mins on each side. Transfer to a baking sheet and cook in the oven for a further 10 mins until cooked through.
Step 3: Serve the burgers in rolls with soured cream, avocado and rocket, with chips and lime wedges on the side, if you like.
Quick Caesar Salad with Roast Chicken & Bacon
- Time: 25 minutes
- Serves: 4
| Ingredients | Quantity |
|---|---|
| Chicken breasts | 4, skin on |
| Streaky bacon | 8 slices |
| Garlic clove | 1, crushed |
| Lemon juice | 1/2 lemon |
| Natural yogurt | 3 tbsp |
| Olive oil | 3 tbsp |
| Parmesan | 50 g, plus extra to serve |
| Romaine lettuces | 2 small |
Step 1: Heat oven to 200C/180C fan/gas 6. Season the chicken and place in a snug roasting tin. Drape the bacon around the chicken and roast for 15-20 mins until the bacon is crisp and the chicken just cooked through.
Step 2: In a bowl, mix the garlic, lemon juice, yogurt, oil and Parmesan, adding a dash of Worcestershire sauce, if you have any in the cupboard. Discard the outer leaves of the lettuce and tear the rest over a platter, mixing gently with the dressing. Serve with the chicken and crisp bacon, shaving over extra Parmesan, if you like.
Best-Ever Grilled Cheese
- Time: 15 minutes
- Serves 2
| Ingredients | Quantity |
|---|---|
| Butter | 5 tbsp, softened and divided |
| Sourdough bread | 4 slices |
| Shredded cheddar | 2 c |
Step 1: Spread about 1 tablespoon butter on one side of each slice of bread. With butter side down, top each slice of bread with about ½ c cheddar.
Step 2: Heat a nonstick skillet over medium heat with 1 tablespoon butter. When butter is melted add two slice of bread, butter side down. Cook until bread is golden and cheese is starting to melt, 2 minutes. Flip one pice of bread on top of the other and continue to cook 30 seconds.
Step 3: Repeat for the second sandwich, wiping the skillet clean if necessary.