Rustle up a range of fabulous family-friendly seasonal meals with a little help from TV chef Theo Michaels
Tray-baked burgers in buns
SERVES 4
Ingredients
400g minced beef
2 tbsp dried oregano
1 white onion, grated
1 tbsp Cajun seasoning or
smoked paprika
1 tsp salt
4 brioche burger buns, split
4 slices of Cheddar cheese (not
processed burger cheese slices
– they will turn into a melted mess)
4 slices of firm mozzarella cheese
A sticky condiment of your choice
(caramelised onions, barbecue sauce
or tomato ketchup)
20g butter, melted
1. Take the meat out of the fridge 15 minutes before you are ready to start cooking. Preheat the oven to 220˚C/200˚C fan/gas 7.
2. Put the meat in a bowl with the oregano, onion, seasoning and salt. Use your hands to bring it all together. Don’t overwork it – you want a fairly loose mixture.
3. Divide the mixture into 4 portions of equal size and form into patties just under 1cm thick and the same diameter as your burger buns.
4. Place the bottom half of the buns into a tight-fitting, high-sided baking pan. Top with a slice of Cheddar and add the patty followed by a slice of mozzarella. Spread your sticky condiment on the top half of the bun and place on the burger. Brush with a little melted butter and add a sprinkle of salt.
5. Tightly cover with foil and bake for 30 minutes. Remove from the oven and let the burgers rest for 5 minutes with the foil on. Remove the foil, check the meat is cooked and serve.
Creamy smoked haddock & mussel chowder
SERVES 4
Ingredients
1 tbsp olive oil, plus extra
to garnish
15g butter
1 white onion, diced
1 leek, halved lengthways,
sliced and rinsed
700g potatoes peeled and
cut into 1cm cubes
100g kale or cavolo nero,
stalks removed, leaves sliced
1 chicken or vegetable stock cube
500g undyed smoked haddock
fillet
500ml whole milk
2 bay leaves
500g mussels, fresh or
pre-cooked vacuum-packed
A few sprigs of flat-leaf parsley,
chopped
1 tsp lemon juice
Sliced baguette, to serve
Salt and black pepper, freshly
ground
