Greek Lamb Burgers

Easy to make and very tasty. They don't need any binding, just form it in the hands, fry and stack.


Makes 8 Burgers

600g Minced Lamb
6 Crusty Rolls
Wild Rocket
1 Red Onion, finely sliced
2 Tsp of Dried Lamb/Handful of Fresh Mint
75g Feta Cheese, crumbled
Olive Oil
Salt and Pepper

1. In a mixing bowl and mix the mint, seasoning and lamb in a bowl. Form into patties and place on a plate. They can be left overnight or frozen.

2. Heat some olive oil in a frying pan. Do the burgers in batches of 2. Fry on each side for about 5 minutes or until brown all around the burger. If you want a well done burger fry for longer.

3. Cut the rolls in half. Stack with the rocket, burger, feta, and red onion. Serve with salad and chips.

Hot Cross Bun Pudding (V)

A lovely Easter Sunday pudding. A variation of the classic bread and butter pudding with a few added extras. Either save time by buying the hot cross buns from the shop or go the extra mile and make them from scratch.

Serves 6

6 Hot cross buns
75g Caster Sugar
2 Handfuls of Sultans
2 handfuls of apricots, chopped
150g Marzipan
3 Eggs
250ml Double Cream
400ml Whole Milk
1 Vanilla Pod
Butter, to spread on the buns
Marmalade, to spread on the buns

1. Cut each bun in half and spread on butter and marmalade. Put into a large shallow oven proof dish.

2. On the hob heat the milk, cream and the vanilla pod for about 5 minutes. In a separate bowl mix the eggs and sugar together. Then mix the cream and egg mixture together.

3. Add the apricots, marzipan and sultanas to the dish. Then pour the cream mixture over the the hot cross buns and leave to the side for 10 minutes.

4. Put in the oven for about 40 minutes at 200/180 fan assisted. Serve