I had a craving for a burger but I can’t stand those tasteless frozen things. The only mince left at Sainsbury’s was turkey breast so I bought that. I’ve never yet found a burger bun that I like: they all taste like cardboard to me so I typically take one bite and leave the rest. But if you or your kids like burger buns then just whack the burger into them. I served this with home-made oven chips and some home-pickled cucumber to add a nicely sour taste with a hint of dill. To serve, there was a little tomato sauce left over from a veggie pasta dish so I used that, but any of your favourite relishes will do the same job.

You can vary the flavours by adding some chilli flakes or mild curry powder to the burger mix.

Note: these burgers are fat and can be fragile but you can stabilise them by adding more breadcrumbs if the mix feels too sloppy. Even so, handle them gently in the pan and when serving.

Serves 2

50ml olive oil

1 red onion, diced

3 crushed garlic cloves

5cm piece of peeled fresh ginger, grated

4 large skinned chicken thigh fillets

1 teaspoon black mustard seeds

1 tablespoon mild curry powder

Generous squirt of tomato puree

5x 5 cm block of creamed coconut dissolved into 100ml of boiling water, whisked to get rid of lumps

1 teaspoon sugar

Salt and pepper to taste

Handful of baby spinach

Handful of frozen peas

Teaspoon of seed-free tamarind paste dissolved into 50ml boiling water

Start about an hour ahead of when you want to eat by making the cucumber relish. Peel the cucumber, cut it in half vertically and scrape out the seeds with a teaspoon. Chop it into half moons by hand if you want some crunch or slice it finely using the slotted blade of your grater if you want something a bit silkier. Squeeze the lime juice over the cucumber, add the dill, sugar and a pinch of salt. Stir it all well and put it in the fridge.

Turn the oven on to 200 degrees c

Cut the unpeeled potatoes into thick vertical chips and boil them for 5 minutes. Drain them and let them steam for a moment. Spread them in a flat roasting tin in a single layer and drizzle oil over them. Sprinkle a little salt over the top. Put them in the hot oven. They will take about 30 minutes.

To prepare the burgers, tip the mince into a bowl and add the finely chopped onion, finely chopped coriander, garlic, paprika, breadcrumbs, egg and a little salt and pepper. Mix it well. Divide the mixture into two fat patties. Heat some oil in a frying pan and carefully lift each patty into the pan on a high heat, turning it down almost immediately to medium. Fry each side for 5 minutes, turning the burgers carefully.

Serve with the cucumber and any other relish that you like, including brown or red ketchup, perhaps with a green salad on the side.