JUICY BURGER WITH CELERIAC CHIPS

Adding grated carrot to burgers makes them extra juicy and boosts the fibre. And with this low-carb recipe you still get to munch your chips. Serve the burgers with a large mixed salad.

Serves 4 259cals per serving

½ a medium onion, peeled and coarsely grated or very finely chopped

1 garlic clove, peeled and finely grated

100g (3½oz) carrot (around 1 medium), trimmed and finely grated

400g (14oz) lean minced beef (around 10% fat)

Sea salt and freshly ground black pepper

½tsp dried mixed herbs

For the celeriac chips

750g (1lb 10oz) celeriac, peeled (around 600g/1lb 5oz peeled weight)

1tbsp olive or rapeseed oil

Preheat the oven to 220˚C/fan 200˚C/gas 7. To make the celeriac chips, carefully cut the celeriac into roughly 1.5cm slices and then into chips. Place in a bowl with the oil, a couple of pinches of sea salt and lots of ground black pepper. Toss well together.

Scatter over a baking tray and bake for 20 minutes. Turn the chips and return to the oven for a further 5-10 minutes, or until tender and lightly browned.

Meanwhile, make the burgers. Put the onion, garlic, carrot, mince, ½tsp salt and dried mixed herbs in a bowl, season with lots of ground black pepper and combine thoroughly with your hands.

Divide the mixture into 4 balls and flatten into burger shapes. Make them a little flatter than you think they should be, as they will shrink as they cook.

Place a large non-stick frying pan over a medium heat and cook the burgers without extra fat for 10 minutes, or until lightly browned and cooked through, turning occasionally. Press every now and then with a spatula so they cook evenly.

Divide the chips between four warmed plates and serve a burger alongside, with some salad.