Luxury lamb burger

Serves four – £1.49 each

Ingredients

• 500gm lamb mince £2.86
• 125gm diced onion £0.13
• 2 cloves garlic minced £0.05
• 5 tablespoons chopped coriander £0.30
• teaspoon cumin £0.06
• teaspoon paprika £0.06
• teaspoon ginger £0.04
• cup fresh bread crumbs £0.09
• 3 tablespoon water
• 1 aubergine cut into 1 cm discs £0.50
• 1 red onion sliced into rings £0.10
• 4 ciabatta rolls £1.02
• 40gm Rocket leaves washed £0.50
• 2 tomatoes sliced £0.30

Method:

1. Mix all ingredients together, except the aubergine and red onion. Season well and mould into burgers. Salt the aubergines and let the juices drain for around 20 minutes, rinse and pat dry.

2. Now, grill the burgers on the barbecue until cooked through. Also grill the aubergine and red onion. You can also add some sliced tomatoes, rocket leaves and mayonnaise to your burger. Enjoy.

Barbecued pork belly with tomato and honey marinade

Serves four – £1.57 each

Ingredients

• 1kg pork belly £3.08
• Spring greens £0.60
• 1 teaspoon chilli sauce (optional)
• Tomato and Honey Glaze
• 1kg tomatoes, peeled, seeded and roughly chopped £1.50
• 1 large onion chopped £0.12
• 3 cloves of garlic £0.07
• Salt and pepper
• 1 bay leaf £0.04
• 1 sprig thyme £0.02
• Honey (or maple syrup) £0.75
• Light soy sauce £0.12

Method:

1. To make the glaze, cook all ingredients except the honey and soy sauce over moderate heat until soft and well reduced. Blend in a food processor and measure. For every one-and-a-half cups of sauce, add one tablespoon of soy and half a cup of honey.

2. Preheat oven to 180 degrees (gas mark 5). Brush meat liberally with glaze mixed with chilli sauce (if using) and put directly on oven rack. Position a similarly sized baking dish with a little water to catch any drips.

3. Cook for about one-and-a-half hours, depending on thickness of meat. Paint meat every 20 minutes with more glaze. Remove meat and allow to cool and firm on a board. (This procedure can be done be done hours before the barbecue or even the day before.)

4. Cut cooled meat into 2.5cm wide slices. Brush with a little more glaze and sear over hot coals. The glaze will become quite dark on the outside but will have flavoured the meat. Stir fry spring greens with a few drops of oil and water until bright green, shiny and still crisp.

Top greens with barbecued pork and serve immediately.