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Ingredients

• 1.4kg good-quality minced rib steak or chuck, with 20-30 per cent fat
• Sea salt & freshly ground black pepper
• A little vegetable or corn oil for brushing
• 8 good-quality baps
• 2 medium red onions
• 8 large sweet pickled gherkins
• 2 beef tomatoes

Method
Give the mince a good mix to ensure the fat is evenly distributed throughout, season well, then mould it into 8 balls and shape them either with a burger press, if you have one, or by pushing the meat into a pastry cutter. 
Then put the patties into the fridge to set the meat before cooking. Lightly toast the baps and keep them warm until you’re ready to serve.
The burgers are best cooked on a barbecue or griddle plate, but a smoking-hot cast-iron pan will do: this seals in the juices and will give a nicely cooked, rare or medium-rare burger in a couple of minutes. 
Don’t cook them under the grill - this tends to boil the meat, making it dry and lacking in flavour.
Once the burgers are cooked to your preference, serve them in the baps with slices of red onion, gherkin and beef tomato.

Ingredients

• 1 onion, finely chopped
• 350g minced rabbit
• 100g minced pork belly or sausagemeat
• 4 fresh sage leaves, finely chopped
• 3 tbsp olive oil

Method
Cook the onion in a pan over a low heat until softened but not browned. Set aside to cool.Mix together the rabbit mince & pork belly mince or sausagemeat. 
Add in the onions, herbs & season with sea salt & freshly ground black pepper, divide the mixture in half & shape into two large burgers. 
Wrap in clingfilm and chill until ready to cook.Heat the oil in a frying pan over a medium heat and fry the burgers for 4-5 minutes on each side, or until golden-brown and cooked through. 
Also great cooked on the barbecue.

Ingredients

• 2 ripe Hass avocados
• 4 tbsp water
• 2 cloves garlic, crushed
• 2tbsp olive oil
• 2 – 3 ripe tomatoes, deseeded and finely chopped
• Salt and freshly ground black pepper

Method
Peel the avocados, remove the stones, cut into quarters and place in a food processor with the water and the crushed garlic, and olive oil.  
Blend to a smooth purée.  
Transfer to a bowl and add the tomatoes.  
Grind black peppercorns over the surface and serve at once to avoid discolouration.

Ingredients

• 1kg of mixed tomatoes (heritage tomatoes are great for this dish)
• 1 large red onion
• ½ bunch basil (picked and ripped)
• Olive oil
• Good quality white wine vinegar
• Sea salt
• Freshly ground black pepper

Method
Cut the tomatoes into bite size pieces and place into a large mixing bowl.Peel the onion and cut in half and slice as thin as possible.  
Then add to the tomatoes.
Add the basil to the tomatoes and lightly mix.
Then dress the tomato mix with the oil, vinegar salt and pepper to your required taste.
Leave to marinate for 2 – 3 minutes.