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Eat the Seasons - May 2016

Fruits & Nuts
Cherries, Elderflowers, Rhubarb
Vegetables & Herbs
Asparagus, Broccoli, Carrots, Lettuce, New Potatoes, Radishes, Rocket, Sorrel, Spinah, Spring Onions, Watercress
Meat & Game
Lamb, Wood Pigeon
Fish & Shellfish
Cod, Crab, Dover Sole, Hailbut, John Dory, Lemon Sole, Plaice, Salmon, Sea Bass, Sea Trout

Going out of season
Morel Mushrooms

Here is a recipe for the most amazing spiced lamb burger, perfect now the BBQ season is fast approaching!


Spiced Lamb Burgers

Serves approximately 6 depending on size!

Preparation time 20 minutes, plus 30 minutes chilling time

Cooking time 6-10 minutes (depends on thickness)



  • 1kg Minced lamb

  • 2 Diced White onion

  • 2 Diced Red Chili’s

  • 1 Tablespoon Whole grain Mustard

  • 1 Whole Egg

  • 500g Chopped fresh mint


    1. In a large bowl, thoroughly mix all ingredients.

    2. Once combined well take a nice handful and roll it into a ball, then set aside.

    3. Do this until all the mix is portioned out and then place in the fridge for half an hour to chill.

    4. While the mix is chilling, get your grill pan or BBQ hot.

    5. After 30 minutes in the fridge the burger mix is ready to be formed into burgers.  You can do any size or depth that you like, but I prefer a juicy, fatter burger rather than a large flat one.

    6. Once they are all shaped you are ready to start cooking...........they should take about 3 minutes on each side, but this will depend on how fat you have made them.  It is important to ensure that the meat is cooked the whole way through before serving.

    7. I like to serve mine in a buttery brioche bun, with fresh tomatoes, crisp lettuce and a harrissa yogurt.

    8. Remember, you don’t have to use lamb mince, turkey mince is a nice 'healthier' version


Here are our Top 10 BBQ tips! 

  • Wait until the BBQ is ready – which is when the flames have died down. Be patient; it will be worth the wait!

  • There is nothing better than a homemade burger (recipe above)!!

  • Light the BBQ before guests arrive, the more organised you are the more fun you will have at the BBQ

  • Let your meat get to room temperature before ‘chucking’ in on the BBQ

  • Don’t pierce the meat with a fork as the juice will escape and the meat will be dryer - use Tongs

  • Don’t add salt until after the meat has been cooked or it will dry out.

  • Let your meat rest when you take it off the BBQ.. it is the key to juicy, perfectly cooked meat.

  • Keep an eye on your grill for the best results… you won’t get lonely as it always seems to be the hub of the event…. Barbecuing is theatre!

  • Marinade, Marinade, Marinade – so many choices, explore them all!

  • It takes time for your caramelised BBQ crust to develop so don’t keep dipping your steaks or burgers’ a maximum of two times should be enough.