Stilton and red onion burgers recipe Begin by making the burgers. Tip the mince into a mixing bowl with the red onion marmalade, breadcrumbs and crumbled stilton. Pull the leaves from the thyme sprigs and add to the bowl with some salt and pepper. Use your hands to thoroughly mix all of the ingredients together. Then divide the mixture into 4 equal balls and flatten each into burger patties. Place on a plate and leave to rest for 10 minutes. Meanwhile cook the mushrooms. Turn the grill to a high setting and grill the burgers for roughly 5 minutes on each side or until cooked to your liking. Toast or char-grill the burger buns, then spread one side with any sort of relish and stack them up with the burgers, gherkins, salad and cooked mushrooms. If you only use 2 burgers, the remaining 2 will keep, uncooked, for 2 or 3 days in the fridge or for up to a month in the freezer. More burger recipes Perfect homemade beef burgers Vegetarian recipes: the really hungry burger
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Fragrant crispy chicken recipe Ingredients 675g boneless, skinless chicken thighs 600ml groundnut or vegetable oil 2 tsp sesame oil 2 tbsp finely chopped spring onions 2 tsp sugar For the marinade 3 tbsp Shaoxing rice wine or dry sherry 1 tbsp light soy sauce 2 tsp dark soy sauce 3 spring onions 2 slices fresh ginger 1 tbsp honey 1 tsp five-spice powder 1 tsp roasted and ground Sichuan peppercorns Place the chicken thighs between two pieces of clingfilm and lightly pound them until they are evenly flat. Put them in a bowl and set aside. Remove the chicken from the bowl and reserve the marinade. Hamish Anderson’s wine choice 2010 Vision Single Block Riesling, Cono Sur, Bío Bío, Chile £8.99, Oddbins. Riesling’s perfume and charm has an uncanny ability to pair with fragrant Asian dishes. Why not try your Chinese recipes with a Riesling, available from only £7.99 a bottle at Telegraph Wine?