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Eat the Seasons - August 2012

In season this month


Fruit, Nuts & Fungi
Apples, apricots, blackberries, blackcurrants, blueberries, loganberries, melons, peaches, plums, raspberries, redcurrants, white currants, chanterelle mushrooms, field mushrooms, hazelnuts, horse mushrooms, oyster mushrooms, parasol mushrooms, puffballs, giant shaggy ink cap, summer truffles
Vegetables & Herbs

Artichokes, aubergines, beetroot, broad beans, broccol, cabbages, carraots, cauliflower, chard, courgettes, cucumber, fennel, french beans, garlic, kohlrabi, lamb's lettues, onion, pak choi, peas, potatoes, purslane, radishes, rocket, runner beans, salsify, scorzonera, samphire, sorrel, spinach, sweetcorn, tomatoes, watercress
Meat & Game
Rabbit, wood pigeon
Fish & Shellfish

Hands up, I have to admit I love burgers!  Here are two of my favourtie recipes which I wanted to share with you!

Lamb & Harissa Burgers

These are fantastic served with mini pittas.  For a change from the minted yoghurt, try serving with tzatziki (a Greek cucumber, garlic and yoghurt dip).  They also make great meatballs if you fancy a change.


  • 400g lean minced lamb
  • 1 small red onion, grated
  • 2 cloves garlic, grated
  • 1 tablespoon harissa
  • 1 teaspoon of coriander
  • 2 teaspoons of ground cumin
  • 1 egg
  • 1 tablespoon of olive oil
  • a handful of freshly chopped mint
  • 150ml pot of natural yoghurt


  1. Sweat the onion and garlic in 1 tablespoon of olive oil until softened.
  2. Mix together the lamb, onion, garlic, harissa, coriander, cumin and egg and season really well.  Form into 4 burgers (or use Roullier White's fab burger press which we love).  Griddle or grill for 4-5 minutes on each side until cooked through.
  3. Mix the mint with the yoghurt and season
  4. Serve with mini pittas, crusty rolls, or fold into crispy iceberg lettuce leaves (thanks Lawrence!).

Healthy Burgers

Here is another great way to get children eating veggies and pulses, and they wont even know it when they enjoy these burgers with a healthy twist!  This is truly, absolutely my favourite burger recipe; I hope you like it too!


  • 400g lean minced beef
  • 500g carrots, peeled, finely grated and squeezed gently to dry them out a little
  • A 425g tin of chickpeas
  • 1 small onion, finely chopped
  • 2 cloves garlic, grated
  • 1" piece of fresh horseradish, grated
  • 1 egg
  • 1 tablespoon of olive oil


  1. Sweat the onion and garlic in a tablespoon of olive oil until softened.
  2. Whizz together the chickpeas, carrot and egg in a blender until a thick paste is formed.  Add the mince and mix thoroughly (preferably by hand).
  3. Add the onions and garlic to the mix along with the grated horseradish.  Use your hands to combine the mixture well.  Season carefully.
  4. Shape the mixture into 4 equal burgers, approximately 3cm thick.
  5. Ideally chill for at least an hour before cooking.
  6. Fry in olive oil or brush with oil and place under the grill until golden and cooked through (10 to 12 minutes).
  7. Serve in big buns with relish and lots of salad!