After forgetting that the clocks went back an hour this morning, I was pleased to know that I had gained an additional hour of my life! I felt relieved, to say the least, which meant I was lucky to have an extra hour to do my work.

This morning was perfect for a walk, the sun was beaming and the coffee was well deserved. Sitting in the plaza got me thinking, I wanted something meaty but light too, but why is it that after asking men, yes men, what do you fancy eating, they always say, it’s up to you?! Once in a while, it would be lovely to have some sort of input…it would make life a lot easier!

Anyway, after wandering into the market, I could smell something sweet, which diverted my attention and drew me towards some peaches and peculiar looking baby pears. That was it, I knew I had to buy them to partly grill and bake the fruit in the oven with honey, to release its sticky ooziness.

So ladies, if you’re in need of something a little sticky and fruitful with a dose of a tasty meat burger, then please indulge yourself into this delicious recipe!

Serves 2
Shopping List:

200 g of minced chicken, turkey or beef.
1 juicy peach, quartered, stones removed
1 pear or two baby pears, quartered
3 tablespoons runny honey
100 g of green beans, ends cut off and halved
1 egg yolk
1 handful of rocket lettuce
1 handful of plain flour
125g of plain yoghurt
2-3 teaspoons of sherry vinegar
Extra virgin olive oil
Salt for seasoning
Pepper for seasoning
1 handful of mint leaves, roughly chopped

How to make it:

Preheat the oven to 180°C/ Gas Mark 4/ 350°F.

Firstly boil some water in a saucepan big enough to fit in the green beans. While the water is boiling drizzle the cut side of the peach and pear halves with a little olive oil, then cook over a medium-high heat cut-side down, in a frying pan for 2-3 minutes until seared then remove from the heat.

Next cut out four large squares of foil and place 4 peach quarters cut-side up in the centre of the foil square. Drizzle each peach quarter with runny honey, then gather up the foil around the peaches to form a sealed parcel.

Repeat this process with the remaining peaches and pears. Place the parcels onto a large baking tray and bake in the oven for 15-20 minutes until the fruit quarters are tender and dripping in juice.

When the water reaches boiling temperature add a pinch of salt and gently place in the green beans and boil for 5-6 minutes. Once cooked carefully drain them into a colander, rinse in cold water and set aside.

Next, place the minced meat into a large bowl, add in the egg yolk, plain flour, salt and pepper to season and a teaspoon of olive oil. Mix well ensuring all the ingredients are combined together. Shape them into small patties and set aside. Heat a medium frying pan with a drizzle of olive oil over medium heat, once the olive oil is hot fry the patties two at a time turning once when browned. Once cooked, rest onto a paper towel, to soak up any excess oil.

While the patties are frying slowly, make the yoghurt dressing. In a small bowl add the yoghurt, salt and pepper to season, fresh mint leaves and the sherry vinegar. Mix thoroughly and place in the fridge.

For the salad, place a decent handful of the rocket lettuce into a large salad bowl, add in the green beans and the oven cooked fruit including the juices. Lightly cover in the yoghurt dressing and gently toss.

Place the burgers onto a plate and serve with the peach and pear salad. Garnish with a drizzle of extra virgin olive oil.

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