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Burger, Chips and Slaw


  • CHIPS: Preheat oven to 200ºC/gas mark 6. Chip or wedge the potatoes, wash under the tap to remove starch (so they don’t stick to your baking tray) and pat dry with a paper towel. Combine chips and oil in a large baking tray, then sprinkle with salt. Roast in the oven, turning once, for 35-40 mins or until tender and golden brown.
  • BURGER: Gently fry the onion in some oil. Once cooked, combine everything together and season. Divide into 4, roll into patties, then squash well. Heat a frying pan and dry fry for 4 mins, flip, and fry again for 4 mins. Top with a slice of cheddar and grill until cheese melts for a cheeseburger.
  • COLESLAW: Combine your carrot and cabbage (add in any peppers, sultanas, sliced apple, grated cheddar, to taste) and season with a little salt and sugar. Complete by mixing in your dressing of mayo (or mayo/yoghurt combo) and mustard.



  • pack of beef mince
  • 1 small onion, diced
  • 1 tsp dried herbs
  • 1 egg
  • 4 buns


  • 2 carrots, coarsely grated
  • ½ red or white cabbage, finely shredded
  • 4 spring onions, chopped
  • 2 tbsp mayonnaise (or 50/50 natural yogurt)
  • 1 tsp mustard (any variety)

Oven-roasted chips:

  • 800g potatoes, chipped or wedged
  • 2 tbsp oil
  • sea salt
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