Chicken & mushroom spuds
1 Tip the mince into a large bowl with all the other burger ingredients and a good pinch of salt. Combine with your hands until completely mixed together. Pat the mixture into 16 small burgers. These can now be frozen for up to one month, or chilled up to a day ahead.
2 To cook, heat the grill to its highest setting and arrange the burgers in a single layer on a baking tray (you may need to do this in batches, depending on how big your tray is). Grill on the highest shelf for 5-6 mins on each side until browned and cooked through. Pile burgers onto a platter and serve with all the accompaniments, so everyone can construct their own sandwich.
PER SERVING 295 kcals, protein 26g, carbs 8g,
fat 18g, saturates 8g, fibre 1g, sugars 2g, salt 0.4g
QQServes 4 Prep 10 mins Cook 20 mins
Q4 large baking potatoes
2 tsp vegetable oil
250g chestnut mushrooms, quartered 1 tsp cornflour
100ml milk, plus 3 tbsp
2 cooked chicken breasts,
roughly shredded handful of chopped parsley
1 Microwave the potatoes for 10 mins on high, turning after 5 mins, and heat the oven to 220C/200C fan/gas 7. Meanwhile, heat the oil in a frying pan over a high heat, and fry the mushrooms until golden. Stir in the cornflour, then gradually add 100ml milk and simmer, stirring, until smooth. Season to taste, then stir in the chicken and parsley.
2 Halve the potatoes and scoop most of the potato flesh from the skins, then mash with the 3 tbsp milk and some seasoning. Spoon the chicken filling into the shells, top with the mash, and bake for 10 mins until golden and the skins have crisped a little.
PER SERVING 289 kcals, protein 26g, carbs 38g,
fat 5g, saturates 1g, fibre 3g, sugars 3g, salt 0.2g