Spiced Lentil Burger

Drain the butter beans in a colander and rinse under cold water. Transfer your beans to a bowl and mash with a potato masher or fork. Add half your coriander, the red curry paste, a generous pinch of salt, your onion and mix well. Wipe the pan with kitchen paper, as you will use it again later.

Drain the lentils, rinse under cold water and add to your bean mixture. Tip in the breadcrumbs along with 2 tbsp of water per person. Mix well and then firmly shape into even-sized burgers with your hands. Tip: Make sure they are well squidged together. Tip: There will be some leftover mix; shape it into smaller patties and you’ll have extra falafels!

Pop the burgers in your fridge while you make your yoghurt dressing and salad. Zest and juice the lime. Mix half your juice and half your zest to the yoghurt along with your remaining garlic. Season with a pinch of salt and then stir in the rest of your coriander.

Cut the root off the baby gem lettuce and separate the leaves. Slice half of the tomatoes and chop the rest into wedges. Pop your tomato wedges into a bowl with two-thirds of your baby gem leaves. To make the zesty salad dressing, peel and grate the ginger. In a small bowl, mix your ginger with your remaining lime juice and zest. Add a pinch of sugar per person (if you have some) and stir well, then mix in 1 tbsp of olive oil per person and season with a pinch of salt.

Cut each brioche bun in half. Heat the frying pan on medium-high heat (no need for oil) and place each bun cut-side down for 30 seconds, until lightly toasted. Add a glug of oil to the pan and when the oil is hot, carefully cook your burgers for 5 mins on each side or until golden brown. Tip: Use a fish slice to turn them over as they can be fragile!