So, here goes....

I'm going to publish my first recipe!

I hope this first attempt sets the tone for the rest of the blog : look in the fridge, carefully marshall what's there, put it together into something delicious, waste nothing... that's the essential philosophy behind my posts.

So, in the fridge a few days ago I had mince, carrots, cabbage, stale bread, mushrooms, salad stuff and eggs. (It would be good if I could be clever enough to work out how to hyperlink all of these so they link to subsequent recipes etc- but I mustn't try to run before I can walk...)

I've decided to make Home Made Burgers in a Garlic Mushroom Cup (served with salad and coleslaw).

Burgers (Serves 4)


450g beef mince
1 egg
2-3 slices stale bread
1/2 onion finely chopped
dash of Worcester sauce
salt and pepper

1. In a blender, grind up the bread to soft breadcrumbs- tip into mixing bowl
2. Now put onion, Worcester sauce and egg into the blender and quickly liquidise
3. Mix together the mince, breadcrumbs, salt and pepper and egg/onion mixture until the moisture is absorbed and the burger mix is ready to shape into patties
4. Set patties aside to chill and firm up in the fridge for 10 minutes
5. Fry or grill until brown and caramelized on both sides and to a suitable cuisson inside (rare, medium, well done- depending on how you like your beef.)

Garlic Mushroom Cups (Serves 4)


4 field mushrooms (of similar size to your burger patties)
50g salted butter
1 clove of garlic (pureed with some salt using the blade of a knife) or a squeeze of garlic puree.
olive oil

1. Wipe the mushrooms clean with a piece of kitchen paper, cut out the stalks (but don't throw them away! Use them to add to the beef ragout which I hope to post up in the next few days)
2. Toss them in a little olive oil and place in a baking dish- gill side upwards
3. Dot with butter and garlic puree
4. Bake at 200 degrees for 15 minutes (or until soft and dark all over with the butter nicely melted)

To serve- sit the griddled burgers in their mushroom cups - et voila!