• STEP 1

    Heat oven to 230C/210C fan/gas 8. Toss the potatoes and pepper with 1 tbsp oil and 1 tsp herbs on a large baking tray. Roast for 25 mins, turning once, until the chips are golden and the pepper soft.

  • STEP 2

    Meanwhile, mix the mince, two-thirds of the garlic, the paprika, egg, remaining herbs and seasoning in a bowl. Shape into 4 burgers. Can now be frozen. Heat a frying pan, add 1 tsp oil, then cook for 15 mins, turning halfway. Mix the mayonnaise with the remaining garlic.

  • STEP 3

    Season the chips. Serve the burgers in buns with lettuce, onion, red pepper and garlic mayo with the chips alongside.


Look for tins of smoked paprika – we used La Chinata, from Sainsbury’s or delicatessens. It has a deep, smoky, warm flavour and comes in sweet (dulce) or hot (picante) varieties, so pick whichever you prefer.


Mix 2 crushed garlic cloves, the paprika, 1 tsp herbs and 1 tbsp oil with 1 tsp clear honey and 2 tbsp ketchup. Tip into a roasting tin, toss 8 sausages in the sauce, then roast for 20-25 mins, turning a few times, until cooked. Serve in buns.

Recipe from Good Food magazine, July 2009

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