Pork and Sage Burgers with Samphire and Chestnut Mushrooms

A delicious and easy-to-follow burger recipe which you know exactly what ingredients are in them. Try this and review on this blog, please.


20140517_132439Dawn: Samphire? What’s that?

Andrew: I’ve seen it on the cookery programmes on the TV. It grows on the coast, in salt marshes. I found a box for a pound and thought I would give it a go.

Dawn: I can see it there, poking out from beneath your salad. 

Andrew: The first homegrown leaves of the year no less!


Serves 4

500g pork mince

A handful of sage leaves, finely chopped

8 chestnut mushroom, finely sliced

100g samphire

Salad leaves of your choice

Salt and black pepper for seasoning

Olive oil to fry


  • Place the pork mince in a bowl, add the chopped sage, salt and pepper, and mix will with your hands.
  • Some people use an egg for binding, but this wasn’t necessary here.
  • Shape the pork into eight balls by rolling in your hands. press together between the palms to make burgers about 1-2 cm thick, depending upon taste.
  • These can be cooked immediately, or left covered in the fridge until later.
  • Heat a little olive oil in a frying pan on a medium heat, then add the burgers.
  • Cook for 4 minutes then turn with a spatula.
  • Continue cooking for a further 3 minutes, ensuring the burgers are cooked through thoroughly.
  • Slide the burgers to one side of the pan, then add the samphire, which should cook in 2 minutes (Alternatively it can be steamed- we were being lazy with the washing up with the one pan)
  • Remove the burgers from the pan, placing on plates while you cook the mushrooms in the residual oil from the pork.
  • Arrange the samphire and mushroom artistically on the burgers, and serve with the freshly cut, and washed leaves.

Dawn: Another great use of a seasonal British ingredient.  Andrew: And an economical dish too. Just over a pound per head! Bargain!

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Tomato and Olive Salad

“Super Salads” brings you a simple and easy salad that you can prepare within minutes and that brings a splash of contrasting colours to meals.



Serves up to 4

250g of cherry or baby plum tomatoes, washed and quartered

90g green olives (when drained), quartered

90g black olives (when drained), quartered

1tsp dried basil (or fresh, washed and chopped)

Salt and pepper to season

Dawn: This is simplicity itself to make!

Andrew: Show us how’s it done.  


  • Put the tomatoes in a medium sized mixing bowl.
  • Add the green and black olives, mixing all three ingredients together.
  • Sprinkle with the basil, adding the salt and pepper; mix again.

Dawn: And it really is that simple! 

Andrew: You may wish to add a squeeze of lemon or lime to the dish and either are optional. 

The Love Food UK Cooking Duo can be found on Twitter so please feel free to follow @Love_Food_UK and this blog at www.forfoodlovers.wordpress.comYou’ll also find us on Mumsnet Bloggers Network, Foodies100 along with being over on Facebook at www.facebook.com/lovefood.forfoodlovers.

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Apple, Prunes and Sultanas Coleslaw

Splendid Salads equal Super Salads! To be eaten with or without accompanying dishes, salads make a perfect nutritional collection of ingredients for all-year-round consumption.

DSCI3548Dawn: Summer is almost here! And with the sunny, warm and long days ahead, our attention is drawn to thoughts of picnics, walks, playing outdoors and barbeques. 

Andrew: And what better a way to celebrate this season than pulling together some easy to follow and delicious dishes to enjoy underneath Mother Nature’s canopy?!?

Dawn: My sentiments, exactly! Before we trundle headlong into the glorious season that Summer is, I want to add that salads aren’t just for Summer and can be an excellent and filling meal or accompaniment to a main meal throughout the year. 

Andrew: Exactly! So, what are we preparing today to tantalise the taste buds, Dawn? 

Dawn: A very easy, filling and healthy version of coleslaw that I dreamt up. So, without further-ado, I’m crack on. 


Serves 4 persons as a main dish or generously, 8-10 people as an accompaniment

Half a white cabbage, washed, sliced and chopped

1 carrot, washed, peeled and grated

3 eating apples, washed and grated

50g of sultanas

14 dried prunes, chopped or cut into small pieces

300g-400g low fat or fat free natural yoghurt

Salt and pepper to season


  • Put the white cabbage into a large mixing bowl.
  • Gradually add the natural yoghurt and mix these two ingredients well together until you have achieved a consistency and texture you like.

Andrew: No mayonnaise, Dawn?

Dawn: No. I’ve just used a natural yoghurt which gives a very healthy ‘take’ on the traditionally used mayonnaise. So, offering a low fat and healthy version of coleslaw which benefits with extra taste being infused from the apples, prunes and sultanas. 

Andrew: And this substituting natural yoghurt for traditional mayonnaise doesn’t negatively impact the flavours of the dish? 

Dawn: Absolutely not, Andrew. What the natural yoghurt does do is add a similar consistency of texture as mayonnaise while not distracting in flavour from the other ingredients. And is a very low fat and healthy alternative. 

  • Next, add the shredded carrot and apples, sultanas and chopped prunes. Mix all these ingredients together until the ingredients are coated with the yoghurt.
  • Season with salt and pepper as per your personal preference.
  • Serve either as a small standalone meal for up to 4 people or as an accompanying dish to other salads, fish and/or meat dishes.

For more recipes from the Cooking Duo, follow @Love_Food_UK on Twitter and follow this blog www.forfoodlovers.wordpress.comYou’ll also find us on Mumsnet Bloggers Network and Foodies100…oh, and did we mention Facebook at www.facebook.com/lovefood.forfoodlovers? See you there for more fab food chat!