Pork burger with cheese, curried butternut squash chips and oven baked tomatoes with blue cheese

Ingredients

For the burger

• 100g/3½oz pork fillet

• 4 tbsp breadcrumbs

• 1 tsp fresh sage, chopped

• 1 free-range egg yolk

• salt and freshly ground black pepper

• 25g/1oz blue cheese

For the chips

• ¼ butternut squash, cut into thick chips

• ½ tsp curry powder

• ½ tsp cayenne pepper

• 2 tbsp olive oil

For the tomatoes

• ½ shallot, chopped

• 40g/1½oz blue cheese, crumbled

• 2 tomatoes, halved and seeds removed

• 1 tbsp fresh breadcrumbs

Preparation method

1. Preheat the oven to 200C/400F/Gas 6.

2. For the burger, place the pork fillet and breadcrumbs in a food processor and blend together to make a rough mince paste.

3. Place the pork mixture into a bowl and add the remaining burger ingredients, except the blue cheese. Mix together well with your hands and shape into two burgers.

4. Place the burgers on a hot griddle pan and char-grill, turning once, for 4-5 minutes, until cooked through.

5. Place the blue cheese on top of the burgers and set aside to rest.

6. For the chips, place the squash in a large bowl with the other chip ingredients and mix together well to coat.

7. Place the chips onto a hot griddle pan and char-grill for 2-3 minutes on each side to colour, then transfer to the oven to cook for a further five minutes.

8. For the tomatoes, place the shallot and cheese in a food processor and blend together.

9. Place the blue cheese mixture into the hollowed tomatoes and sprinkle with the breadcrumbs. Place onto a baking sheet and place in the oven to bake for 4-5 minutes, or until golden and cooked through.

10. To serve, place the burgers on a plate, topped with the tomatoes and the chips placed to the side.