Smoky Homemade Hamburgers

Cut open the sausage, squeeze the sausage meat into a bowl (discard the skin) and mix together with the breadcrumbs. Divide the mixture into equal portions (1 burger patty per person!) and gently form into burger patties roughly 2cm thick. Tip: Make the patties thinner than you want the final burgers to be. They will plump up as you cook them.

Peel and coarsely grate the carrot into a bowl. Roughly chop the coriander and add to the bowl.

Add the red wine vinegar, a splash of olive oil, and the peanuts to your carrot. Taste and add salt and black pepper if necessary. This is your slaw.

Cut the brioche buns in half. Put a frying pan on medium-high heat. Toast your buns in the pan for a couple of minutes on each side and then remove. Keep the pan.

Heat a splash of olive oil in the now empty pan. Once hot, add your patties and cook for 6-7 mins on each side until brown and cooked through. Tip:The patties are cooked when they are no longer pink in the middle. Top them with a good grating of the cheddar cheese for the last 2 mins of cooking. Tip:Add 1 tsp of water to the pan and put a lid on to melt the cheese and keep everything juicy!

Separate the leaves of the baby gem lettuce. Drizzle over a little olive oil and season with a pinch of salt.