Lamb burger with blue cheese and pear & tomato chutney

For the chutney: heat the oil in a heavy based saucepan until hot and add the mustard seeds. Fry until they start to pop. Turn down the heat and add the chilli, ginger and garlic and gently fry for 1 minute.

Add the spices and pears and fry for a further minute, then add the vinegar, finely diced tomatoes and brown sugar and cook on low for about half an hour until thick and jam-like. Season and store in a jar in the fridge until needed.

For the aioli: preheat the oven to 200C/180C fan/gas 5. Wrap the garlic cloves in foil and roast for about half an hour. The remove from the foil and finely dice and place in a medium sized bowl.

Add mustard, sugar, salt, pepper, vinegar and the egg yolks and whisk until creamy. Slowly drizzle in oil whilst continuously whisking. Whisk in the water at the end to thin a little if desired. Put to one side until needed.

To make burgers: lightly fry the onion and garlic in oil until translucent.

Combine all the burger ingredients in a big bowl with a little salt and pepper until evenly mixed. Shape the burger patties into your preferred size. Set aside until ready to cook.

For the chips: wash the potatoes if they are dirty and you are leaving skin on, then cut into thin batons.

Heat the oil to 110 C and blanch the chips until just soft enough to squish (not to brown). Drain on paper towel and set aside until ready to serve.

To finish: heat a little oil in a frying pan and then fry the burgers until browned on one side, turn over to brown other side and top with cheese. This will cook the burger through and melt the cheese. If you want the burgers a little more cooked you can finish them under the grill or in the oven if desired.

. Reheat the chip oil to 180C and fry chips for 1 to 2 mins until crisp and golden.

. Serve the burgers on grilled buns with chutney, aioli, rocket, tomato, cucumber and chips.