Universal Food Core

Ingredients
500 g quality lean minced beef
100 g Cheddar cheese
4 gherkins
200 g red cabbage
red wine vinegar
½ an iceberg lettuce
½ a cucumber
6 small burger buns , preferably wholemeal
tomato ketchup , to serve (optional)

Method
Use your clean hands to scrunch the beef mince together really well, then divide into 6 equal balls. Squash and shape them into burger patties, nice and tightly so they don’t fall apart during cooking! Place them on a tray, cover, and leave them to rest in the fridge until you’re ready to cook. Wash your hands.
Prepare your toppings. Slice the cheese. Slice the gherkins, using a crinkle-cut knife if you’ve got one to make them look really fun!
Finely slice or grate the red cabbage, place in a bowl and mix with 1 tablespoon of red wine vinegar.
Shred up the iceberg lettuce and slice up the cucumber and place in another bowl.
You can cook the burgers on a hot barbecue or in a hot frying or griddle pan on the hob. Always get an adult to help you! Either way, they’ll need 3 to 4 minutes on each side. Use a fish slice to turn them and cook in batches if your pan isn’t big enough.
When the burgers are looking good, place a slice of cheese on top of each one, then cover the barbecue or pan for an extra 2 minutes, or until it’s all melty and delicious.
Now, cut your burger buns in half and warm them alongside the burgers for 30 seconds or so, if using the barbecue.
Stack up your burgers in the buns with some gherkins on top. You can add a bit of lettuce and cucumber to the stack, and serve more on the side with the pickled red cabbage. Add a dollop of ketchup, if you like, squash the bun lids on and tuck in!

Ingredients
1 onion
1 red pepper
1 green pepper
olive oil
2 cloves of garlic
1 pinch of paprika
1½ teaspoons cumin
500 g quality minced beef
250 ml organic beef stock
12 corn taco shells
SALSA
2 ripe tomatoes
1 spring onion
3 sprigs of fresh coriander
½ a lime
GUACAMOLE
2 ripe avocados
½ lime
2 tablespoons crème fraîche

Method
Peel and dice the onion, then deseed and dice the peppers. Soften in 1 tablespoon of oil in a large pan over a low heat.
Peel, finely slice and add the garlic, along with the paprika and cumin, and cook for 1 to 2 minutes. Add the beef and stir until it has browned.
Pour in the stock, cover, and cook for 45 minutes, or until reduced and delicious.
Preheat the oven to 180ºC/350ºF/gas 4.
For the salsa, roughly chop the tomatoes, trim and finely slice the spring onion, then pick and roughly chop the coriander leaves. Combine with the lime juice, then season carefully to taste.
For the guacamole, halve and destone the avocados, then mash the flesh with a fork. Squeeze in the lime juice, add the crème fraîche, season, and gently mix it all up.
Spread the taco shells out on a baking tray and place in the oven for 3 to 4 minutes until crisp.
Fill the shells with the meat, salsa and guacamole or lay everything out and let everyone help themselves.