- Fry a small chopped shallot gently in a little olive oil with a teaspoon of caraway seeds - cool slightly.
- Mix together c.300g lamb mince (for 2) with the shallots and caraway seeds, some chopped mint and salt. Shape into two burgers.
- Fry the burgers gently - c.10 mins altogether.
- Put a slice of goats cheese on each burger and either grill or pop in a hot oven to melt.
Served with homemade chunky chips, a beetroot and broad bean salad and some homemade tomato and chilli relish - lots of favourite flavours all on one plate!
The rhubarb cakes come from a recipe my mum sent me years ago, cut out of a magazine. I'm not a great cake baker, but this is more like a fruit sponge pudding, so doesn't need to be quite so light and fluffy. The recipe is for one big cake, but I make it in muffin tins to make individual little cakes. The first two are served warm with a splosh of cream, the rest go in a tin to go with a cup of tea over the next few days.
100g butter
100g caster sugar
1 tbsp demerera sugar
1 egg
100g self-raising flour
a pinch of cinnamon
25g ground almonds
c. 300g rhubarb
splash of orange juice - the recipe calls for orange zest, but I didn't have an orange today
- Lightly butter a 6-hole muffin tray (I use a silicon one) and sprinkle a little bit of demerera sugar in the bottom of each.
- Chop up enough rhubarb to give a single layer in the bottom of each hole - about 3-4 pieces. Chop the rest of the rhubarb into 1cm pieces and mix with c. 20g of the caster sugar.
- Cream together the butter and the rest of the caster sugar, then add the egg.
- Fold in the flower with the cinnamon, a pinch of salt and the ground almonds.
- Mix in the rhubarb sugar mix, then a slurp of orange juice to make the batter a bit smoother/runnier.
- Dollop the mix into the muffin tray and bake on 180C for about 30-40 mins.
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