These are a cinch for a meatfree burger and blackbeans are probably my favourite in terms of texture and ability to take up flavour. This makes 2-3 big ones or 3-4 smaller ones.

Black Bean Burgers

1 tin of black beans rinsed and drained

200g of breadcrumbs or you can use cooked couscous or other grain if you prefer

1 tsp paprika

2 green onions chopped

1 each tbsp fresh chopped flat leaf parsley mint and chives

Tip everything bar herbs into a food processor and blitz gently - don’t grind everything to mush, tip into a bowl, stir in the herbs and season well with salt and pepper.

Form into 3-4 patties, flatten them a little so they are not mega thick, lay them on to parchment and chill for at least an hour.

Heat 1/2 tbsp oil and fry on each side for 1 minute. Serve in burgers buns with all the trimmings plus boiled potatoes with Salsa Verde - below,

Salsa Verde with Red Pepper

1 cooked red pepper

1 clove garlic, peeled and mashed
1 tbsp capers
6 anchovy fillets
2 large handfuls flat-leaf parsley, leaves picked
1 bunch fresh basil, leaves picked
1 handful fresh mint, leaves picked
1 tablespoon Dijon mustard
3 tablespoons red wine vinegar
8-10 tablespoons really good extra virgin olive oil
salt and freshly ground black pepper

Chop the garlic, capers,red pepper, anchovies and herbs and put them into a bowl. Add the mustard and vinegar, then slowly stir in the olive oil. Check seasoning and add salt and pepper as needed.

Delicious as a dressing over salad, warm roasted veg or served here with boiled new potatoes.