Ingredients: Serves 4

Burgers:

450g good quality beef mince

1 red onion finely chopped

2 cloves of garlic finely chopped

100g of blue cheese, preferably stilton

salt and pepper

Olive oil

Salsa:

Cherry tomatoes: 12

1/2 a red onion: finely chopped

1 cloves of garlic: crushed

1/4 a red chillie: deseeded and chopped.

a teaspoon of cumin

a teaspoon of balsamic vinegar

a little lime

salt and pepper

a pince of sugar

Sweet potatoe wedges:

4 sweet potatoes

Cajan spice mix

Pepper

Olive oil

4 burger buns: preferable soft and white

Homemade mayonaise

Rocket leaves

Heat the oven at 190 oC

1) Mix all of the burger ingredients in a large bowl. Shape into four large balls and press down, moulding into burgers. Don’t worry about making them perfect, this is no McDonald’s so the more rustic the better.Place one a plate and put in a the fridge for 30 minutes to firm up.

2) Wash sweet potatoes. Cut in half, then half again then half again until you have thick orange wedges. Place in a large roasting tray. Coat with olive oil, cajan spice and pepper. Do not add salt as you want them to crisp up, salt will extract water and make them soggy. Place in a middle over for 35-40 minutes until golden brown.

3) If you are making home made mayonaise make it now: See recipe (it is trouble but it really is worth it and keeps for a week in the fridge)

4) To make the salsa add the chopped tomatoes, garlic, onion, chilli, cumin, balsamic vinegar, lime and a little sugar to a bowl. Stir and season to taste.

5) Heat a griddle or frying pan until hot. Brush the burgers with olive oil. Griddle for 3-4 minutes on each side, only turning once. When finished rest for 1 minute. Meanwhile drain the pan of any juices and toasts the burger buns. Spread with mayonaise and a little mustard. Place the burger in the bun. Add a generous helping of salsa and some rock leaves.

6) Remove the wedges from the oven and season with a pince of salt. Toss a generous helping onto the plate with the burger and serve.

6) Sit back, maybe have a beer and think how fantastic American Diner food can really be. ENJOY.

6 Chicken thighs or legs boned

1 Leek

A couple of sprigs of thyme

3 tbsps of flour

2 tbsps of salted butter

2 cups of chicken stock

2 sheets of good quality, rolled puff pastry

1 beaten egg

A gulg of olive oil

Salt and pepper

Method:

Put the oven on at 180 oC

1. In a large frying pan on a low heat sweat the leeks with some olive oil for 5 minutes. It helps to put the lid on and add a little salt to stop them burning or colouring.

2) Put the chicken in a sandwich bag with the flour, chopped thyme and salt and pepper. Shake in the bag until the chicken is coated in the flour.

3) Add the chicken to the leeks and stir on a medium heat until coated in the leeky juices and starting to colour.

4) Add the butter to the chicken and stir constantly until melted.

5) All the chicken stock and season with salt and pepper, simmer for 5 minutes until the sauce is thick and creamy.

6) Get your pie dish and cut strips from the pastry to cover the edge of the dish. Wet the edges with a little water. Stick your strips around the edges.

7) Pour the pie filling into the dish and place a sheet a puff pastry on top in it, hanging over the edge of the dish.

8) Trip roughly but leave it ruskic, cut out little leaves for the top and then cover the pie in an egg glaze.

9) Bake for 30 minutes, until the pastry is a beautiful puffed golden brown.