Chicken and Apricot Burgers with Yoghurt and Cucumber Relish

Chicken and Apricot Burgers 

with Yoghurt and Cucumber Relish

Ingredients:

500g chicken mince

4 spring onions, trimmed and finely sliced

8 dried apricots, finely chopped

Salt and freshly ground black pepper

15ml olive oil

Pitta bread to serve

For the Relish

125ml Greek yoghurt

10cm cucumber, finely chopped

30ml fresh chopped mint

Method:

Mix the minced chicken and spring onions, dried apricots and a generous amount of seasoning. Divide the mixture into 4 and shape each portion into a burger about 10cm wide.

Heat the oil in a frying pan and cook the burgers two at a time. Leave to cook over medium high heat for 5 minutes. Turn over and cook for another 5-6 minutes on the other side or until they are cooked through.

Meanwhile, make the relish by mixing all the ingredients. Serve the burgers with the relish and warmed pitta bread.

Gooseberry Chilli Relish

Gooseberries are not just for desserts and puddings.

This spicy relish is great with cheese dishes.

Ingredients:
500g gooseberries
150g caster sugar
60ml red-wine vinegar
15ml freshly grated ginger
2 red chillies, very thinly sliced
salt

Method:
Put half the gooseberries, the sugar, vinegar ginger and chillies in a medium pan, add a pinch of salt and bring to the boil, simmering for 25-35 minutes, until slightly thickened.
Break up the fruit with a hand blender.
Add the remaining gooseberries and cook for a further 10-15 minutes.
Remove from the heat and cool before serving, or if bottling, pour immediately into prepared sterilised bottles.