Spiced Beef and Apricot Naked Burger

Meanwhile, cut the dried apricots into very small pieces. Peel and grate the garlic (or use a garlic press).

Halve, peel and thinly slice the shallot.

Cut the tomato into 1cm chunks and pop it into a medium bowl with the cider vinegar, a pinch of sugar (if you have any) and drizzle of oil. Season with salt and pepper, then set aside for now.

In a large bowl, combine the garlic, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts).

Add the beef mince, apricots and a quarter of the harissa paste. Season with pepper and mix together with your hands.

Roll into even-sized balls, then shape into 1cm thick burgers, 1 per person.TIP: The burgers will shrink a little during cooking. IMPORTANT: Wash your hands and equipment after handling raw mince.

Pop the burgers onto another baking tray and bake on the middle shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.

Meanwhile, heat a drizzle of oil in a large frying pan on medium heat.

Once hot, add the shallot and season with salt and pepper. Cook until softened, 4-5 mins. 

Once softened, stir in the water for the relish, sugar (see pantry for amount) and remaining harissa (add less if you'd prefer things milder). Remove from the heat.

Just before the chips and burgers are ready, add the baby leaves to the bowl of tomatoes and mix together.