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Main – Pork and feta burger with cucumber and olive salsa

Try out these mouth-watering burgers by Michelin master Tom Kerridge… however these are no ordinary burgers! This dish is made up of pork belly mince and feta, creating a great meat-to-fat ration, that you don’t find in other burgers. Top with a cucumber and olive salsa to give a vibrant flavour or stick to the classics and serve with the faithful cheese and tomato ketchup.

You will need:
800g minced belly pork
2 garlic cloves, finely grated
3 green chillies, finely chopped
1⁄2 tsp cracked black pepper
20 mint leaves, finely chopped
40g dried breadcrumbs
2 shallots, finely diced
70g green olives, pitted
and chopped
1⁄2 tsp salt
150g feta cheese, crumbled
olive oil, for frying

For the salsa:
1 cucumber
4 spring onions, trimmed
1⁄2 bunch of dill, stalks removed, leaves finely chopped
3 tbsp olive oil
2 tbsp green olives, puréed
1 green chilli, deseeded and finely chopped
grated zest and juice of 1 small unwaxed lemon

To serve:
6 burger or brioche buns
slices of cheese, optional
tomato ketchup, optional

Method:
For the burgers put the mince, garlic, chilli, pepper, mint, breadcrumbs, shallots, olives, salt and feta in a large bowl and mix thoroughly until well combined. Work together with your hands until the mixture forms a firm ball.

Divide into six equal portions, shape into patties and place on a tray. Chill in the fridge for at least 30 mins, or overnight to allow the flavours to develop.

Prepare the salsa about 20 mins before serving the burgers. Peel the cucumber, halve lengthways and scoop out the seeds. Finely dice the cucumber flesh and place in a bowl. Thinly slice the spring onions and add to the cucumber with the dill, oil, olives, chilli and lemon zest and juice. Toss to combine and set aside to allow the flavours to mingle.

Brush the burgers with olive oil. Heat the grill, barbecue or frying pan to medium heat. Gently cook the burgers for 4–5 mins on one side then flip them over and cook for a further 2 mins or until cooked right through. Remove the burgers from the heat and leave to rest on a warmed plate for a couple of mins.

Serve the burgers with the salsa sandwiched in buns, with cheese and tomato ketchup if you like.

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Side salad – Watercress, cashew and coconut salad

An al fresco dining menu would not be complete without a showstopping salad recipe. To compliment your burger why not try out this watercress, cashew and coconut salad by the talented Ainsley Harriott. This salad is super simple to make, yet tasty with a lovely crunch. If you like, you can use a combination of rocket and watercress as both are readily available in salad bags and add a wonderful peppery flavour which goes perfectly with the sweet dressing.

You will need:
200g fresh coconut
100g (about 1 large bag) watercress, washed
75g cashew nuts, roughly chopped
1 tbsp honey
3 tbsp sherry vinegar
3 tbsp olive oil
Pinch of salt

Method:
Coarsely grate the coconut into a large bowl, add the watercress and cashews and set aside.

In a small bowl whisk together the honey, sherry vinegar, oil and salt.

Drizzle the dressing over the watercress, coconut and cashews, toss together and place in a serving bowl.

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Side pasta – Romano pepper and herb penne

If your guests fancy something more substantial we also have this great romano pepper and herb penne pasta for you to serve up on your garden table. Packed with crispy parma ham, red peppers and fresh herbs, these ingredients create a lovely flavour combination that will compliment your burger perfectly.

You will need:
275g (10oz) penne pasta
6 – 7 slices Parma ham, snipped into small pieces
1 tbsp olive oil
4 spring onions, chopped
150g (5oz) roasted red peppers in oil (from a jar), drained and chopped
1 large garlic clove, crushed
200g (7oz) full-fat crème fraîche
1 × 30g packet of flat-leaf parsley, leaves roughly chopped
30g (1oz) Parmesan, finely grated

Method:
Cook the pasta in boiling salted water according to the packet instructions, then drain, reserving some of the cooking water.

Meanwhile, place a large frying pan over a high heat. Fry the Parma ham for a few minutes, stirring occasionally, until crispy.

Remove with a slotted spoon and set aside.

Add the oil to the pan, along with the spring onions, peppers and garlic and fry, stirring occasionally, for 2 minutes.

Add the crème fraîche and bring to the boil, then add the drained pasta with half the crispy ham, most of the herbs and some salt and pepper. Toss over the heat for a few minutes.

Add the cheese and a splash of the reserved cooking water if the sauce seems too thick, and sprinkle over the remaining crispy ham and herbs to serve.

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Dessert – Strawberry cheesecake with biscoff

The penultimate dish to your al fresco dining menu is this sensational strawberry cheesecake with biscoff. This dish is a great combination for all the cheesecake and biscuit lovers out there and is super easy to make with only 8 ingredients!

You will need:
200g Lotus Biscoff Biscuits
100g butter
1 egg
1.5kg strawberries
500g soft cheese
Grated and juice of 3 limes
250ml whipping cream
3 gelatin leaves, soaked in cold water and squeezed dry.

Method:
Preheat the oven to 180°C.

Crumble the Biscoff and mix with the butter and egg, press firmly into a 19cm loose-bottomed backing tin. Bake in the oven for 15 minutes, then leave to cool.

Cut the strawberries in half and place them in the baking tin with the top facing down and the cut side facing out. Keep some aside for garnishing.

Mix the soft cheese and grated lime zest in a large bowl. Whip the cream and add to the soft cheese using a spatula.

Put the lime juice in a small pan and heat gently. Dissolve the gelatine in the juice. Pour the lime juice into the soft cheese and mix gently using a spatula. Spoon this mixture into the baking tin.

Garnish with a few strawberries and put the cheesecake in the refrigerator for 24 hours to become firm.

Biscoff spread is available to order through Tesco, Sainsbury’s, Ocado. 

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Cocktail – The oi ginger coctail by Masons Yorkshire Gin

Finally, treat your guests to a well-deserved cocktail after a night of al fresco dining. The oi ginger is a creamy cocktail with notes of tea, ginger and a light citrus bite. Perfect for an after-dinner refreshment!

You will need:
45ml Masons Cocktail Strength or Tea Edition Gin
25ml Fresh Lemon Juice
20ml Domaine De Canton
5ml House of Broughton Ginger Syrup
5ml Cointreau
1 Egg White

Method:
Add all the ingredients into your cocktail shaker.

Reverse shake and double strain into a chilled coupe glass over ice and garnish with a dehydrated lemon wheel. 

Explore the perfect serves from Mason’s website, https://www.masonsyorkshiregin.com/perfect-serves.

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We hope you have enjoyed our Al Fresco dining menu and have been inspired to bring fantastic culinary creations to your garden – if you loved this blog, sign up to our newsletter to hear more foodie content from us.

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The BBC Good Food Shows Team

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