The taste of summer

Gatherings in the garden will be made all the better with these delicious takes on barbecue fare

MINTY LAMB SMASH BURGERS WITH FETA & BEETROOT RELISH

SERVES 4

600g lamb mince

A handful of fresh mint leaves, chopped

1-2 tsp cumin seeds, toasted and roughly crushed

1-2 tsp chili powder or flakes

200g feta, crumbled

Flaked sea salt and freshly ground black pepper

FOR THE BEETROOT RELISH

1 pack ready-cooked beetroot

3 spring onions, finely chopped

A handful of fresh mint leaves, chopped

1 tbsp olive oil

1 tbsp red wine vinegar

A pinch of caster sugar

TO SERVE

4 brioche buns, sliced and toasted

• Tip the lamb mince into a bowl and sprinkle in the mint and spices and mix together. Divide the mixture into four even-sized balls. Set aside. To make the relish, finely chop the beetroot and tip it into a bowl. Stir in the spring onions, along with the mint, olive oil, vinegar, and sugar. Season to taste and set aside. Fire up your barbecue ready for direct grilling. Set a chapa or flat plate onto the grill bars directly over the fire.
• Take a ball of mince and add it to the chapa, then use a fish slice to flatten it, about 1cm thick. Repeat with the other pieces. After a minute, flip the burgers over then top with feta and a spoon of relish. Have a metal bowl at the ready, then sprinkle a few tablespoons of water around the burgers, cover with the bowl and cook for a couple of minutes. The steam will help to melt the cheese.
• To serve, place lettuce on the base of each bun. Slide the burgers over, top with the lid and tuck in.

PISTACHIO & APRICOT STUFFED CHICKEN LEGS WITH FENNEL SLAW

SERVES 4

50g shelled pistachios

2 tsp cumin seeds