Chickpea burgers (v)

Pop the chickpeas, chopped cranberries and half the pistachios into a mixing bowl. Add the flour, half the redcurrant jelly and a good pinch of salt and pepper. Use a fork or masher to mash everything together until the chickpeas are well crushed and you have a thick textured paste-like mixture. Using your hands, squish the mixture into one burger per person, about the same width as the bun. Pop the burgers on a plate and refrigerate.

Meanwhile, halve the apple, remove the core then slice thinly. Trim the spring onion and thinly slice. Pop the apple, spring onion, remaining pistachios and cranberries into another mixing bowl along with the coleslaw mix.

In a small bowl, mix together the yoghurt, red wine vinegar, mustard and half the mayonnaise. Season with a good pinch of salt and plenty of pepper then add to the bowl of slaw ingredients. Use your hands to combine everything well. Set aside.

Heat a drizzle of oil in a large frying pan on medium heat. When hot, carefully lay in the chickpea burgers and fry until golden brown, 3-4 mins on each side, turning occasionally. Meanwhile, halve the burger buns, place on another baking tray and warm through on the top shelf of your oven for a few minutes.