Ingredients: (Spicy mushroom and halloumi Burgers)

4 garlic cloves, crushed

4cm (1½in) fresh ginger, finely grated

4 cardamom pods, seeds removed and crushed

2tsp ground cumin

2tsp ground coriander

¼-½tsp chilli powder

good pinch ground cloves

½tsp turmeric

¼tsp paprika

Good squeeze lemon juice

250g (9oz) natural yogurt

6 Portobello mushrooms

400g (14oz) Halloumi, cut into 6 slices

 

Preparation:

1 Mix the garlic, ginger, spices, lemon juice and yogurt in a large bowl until smooth, season then add the mushrooms to the bowl. Coat well in the mixture then leave to marinate for 30 minutes to 2 hours.

2 Heat the oven to 220C, 200C fan, 425F, gas 7. Place the mushrooms on a lined baking sheet and put a slice of Halloumi on top of each, then cook in the oven for 20 to 25 minutes. Serve in burger buns with mango chutney and a crunchy salad.

 

This burger recipe is rather East meets West in terms of flavor, but it all goes together perfectly for a really filling meat-free burger

 

 

Ingredients: (Spinach, Feta and Sun dried Tomato Egg Sandwich)

2 tsp olive oil

2 cups fresh spinach, stemmed

4 sundried tomatoes, rinsed, drained, and chopped

2 eggs beaten with a dash a water

Pinch of garlic powder

1/4 tsp dried oregano

Freshly ground black pepper

1 oz crumbled feta

2 English muffins (I love Thomas' Light Multigrain),

toasted and buttered (optional)

Instructions:

Heat oil in a 10" or 12" nonstick skillet over medium heat. Add spinach and cook until wilted; stir in the sundried tomatoes and heat through, about 2 minutes.

Stir the eggs into the spinach and sundried tomatoes and add the garlic powder, oregano, and a little black pepper. Using a spatula, stir the eggs until cooked through, about 4-5 minutes. Remove the pan from the heat and stir in the feta. Divide the eggs between the English muffins and serve hot.