Smash hit

1 jar tomato relish

8 slices melting cheese

You want barbecued burgers to be big and juicy. I try to use quality sausage mince with a good amount of fat through it and beat in a little water to keep it really moist. My other little secret is to use Chinese oyster sauce instead of salt to season the mixture.

Put the onion, parsley, ketchup and oyster sauce in a food processor and blend to a paste. Combine the sausage meat and minced chicken in a mixing bowl and beat in the onion mixture, whole egg and egg yolk, plus 50ml of water – and I mean really beat it. Divide the mix into eight and roll into large balls. Put them in the fridge to chill for a good hour.

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To cook the burgers, either have the barbecue good and hot with the coals glowing or heat a griddle plate over a medium heat. Do not add any oil at all. Place the burgers on the barbecue and leave for a few minutes, until the edges start to colour. Turn over and cook for a few more minutes. Turn them again and, if you’re using a griddle plate reduce the heat, or if you’re using a coal barbecue move the burgers to the side or a place where the heat is less intense and cook for a good 15 minutes if you would like them well done.

While the burgers are cooking, fry some bacon and, if you are game, some eggs as well – I love burgers and eggs. Cut your burger buns in half and toast them lightly on the cut sides. Stack the burgers and bacon on the bases. Top with a slice of cheese and place under a grill to melt the cheese. Toast the tops of the buns and spread with loads of butter and add a good spoonful of tomato relish. Sit your fried eggs (if using) on top of the melted cheese, cover with the top half of the buns and serve each with a wooden skewer through the middle to hold it all together. Don’t forget the linen napkins.

FRAGRANT SATAY WITH PEANUT & COCONUT SAUCE

500g beef rib or rump, something with a little fat in it

50ml light soy sauce

1 tsp sesame oil

100g coconut cream

2 tbsp red curry paste

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