BBQ Pork-Belly Burger

• 500g minced park
• 275g minced pork belly
• 2 tbsp chopped fresh coriander
• 50g salted peanuts
• 2.5cm grated ginger
• 1 stick chopped lemon grass
• 1 shallot chopped

For baste:

• 60ml light soy sauce
• 60ml sherry
• 2 tbsp chopped fresh coriander
• 1 tbsp maple syrup
• 1/2 tsp dried chilli flakes

Salad

• sugar snap peas
• mangetout
• radishes, thinly sliced
• roughly chopped mint
• 1 tbsp soy sauce
• 1 tbsp sugar
• 1 tbsp rice wine vinegar
• 1 tsp sesame oil
• salt and pepper

Mix the minces in a bowl and add all other burger ingredients. Add 2 tbsp of the baste to the mix.
Chill for 1 hour.
Create burgers and fry 'em, brushing regularly with the baste.
To prepare the salad, blanch peas in boiling water for 1 min before refreshing in iced water. Place in bowl with radishes and mint. Heat soy, sugar, vinegar in pan for 1 min. Leave to cool. add sesame oil and pour over the salad.
Serve.

Aromatic Chicken With Apricots

• 2 chicken breasts
• 175g dried apricots - halved
• 1 large onion
• 1 tsp turmeric
• 1 tsp cinnamon
• 1 tsp ground ginger
• 400ml chicken stock
• 20g sliced almonds
• fresh coriander to serve

Slice the onion and fry in sunflower oil in a saucepan.
Add the spices and chicken.
Once coloured add the chicken stock, bring to the boil and cook for 15 mins covered.
Add the apricots and cook for another 15 mins.
Finally cook uncovered for 10 mins allowing the sauce to thicken.
An added suggestion here is to gently toast the almonds before sprinkling them over.
Serve with the coriander and rice.