I picked up some great minted lamb burgers from Radmore Farm Shop on Chesterton Road a few days ago and thought a mix of seasonal vegetables and "second early" season potatoes, such as the waxy Charlotte variety, would be a fitting accompaniment. The home-reared meat supplied to the shop from a small, family-run farm in Northamptonshire, made fantastic burgers - substantial, chunky and containing good quality, lean meat and very little else. Next time I'd like to buy some of their fresh lamb mince and try making my own.
Enough washed, but unpeeled, waxy second early season potatoes to serve two people - waxy varieties are best and include Charlotte, Estima and Maris Piper in the July-August potato season.
Broad beans, removed from the pod - we got ours from Coton Farm Shop and they were a real seasonal treat, bursting with fresh, summer flavours.
Fresh herbs - we had mint and garlic chives in the herb garden
Butter, salt and pepper to serve
1. Cook the lamb burgers in the grill or BBQ (or if cooking in the oven, do so on a raised rack over a baking tray).
2. Boil the potatoes in slightly salted water.
3. Steam the leeks and broad beans, adding the peas towards the end of cooking.
4. Drain the potatoes and add roughly chopped herbs, salt and pepper, and a knob of butter.
5. Gently stir through with the seasonal vegetables and serve.
P.s. My seasonal eating is inspired by this book.