Extracted from Good from Scratch by Michael Van de Elzen, photography by Babiche Martens. Published by Allen & Unwin NZ. RRP $49.99.

500 g (1 lb 2 oz) lamb mince

1 egg

2 tablespoons breadcrumbs

2 teaspoons mustard seeds, crushed

1 teaspoon ground cumin 

1 teaspoon smoked paprika

1 teaspoon fine sea salt

½ teaspoon cracked pepper

2 tablespoons grapeseed oil

12 small burger buns

1 tablespoon butter

1 recipe Fennel Tzatziki 

1 cos lettuce, broken into leaves

1 small cucumber, finely sliced and pickled (see page 142 in book)

Fennel tips for garnish

Place the mince in a large bowl with the egg, breadcrumbs, mustard seeds, cumin, paprika, salt and pepper. Mix until sticky and well combined. Form into 12 evenly sized patties. 

Heat a heavy-based frypan or barbecue over a medium heat. Lightly oil the patties with the grapeseed oil and fry until golden brown. 

To assemble your lamb burgers, toast and butter the buns, then spread each base with a dollop of Fennel Tzatziki. Divide the lettuce, patties, pickled cucumber and fennel tips between the burgers. Finish with the bun tops and secure in place with a bamboo skewer.

Fennel Tzatziki

PREP TIME 10 minutes plus soaking time 

MAKES 2 cups

250 ml (9 fl oz) water

Juice of 1 lemon

1 medium fennel bulb

1 green chilli, halved lengthwise and deseeded

1 clove garlic, peeled

6 fresh mint leaves

375 g (13 oz) greek yogurt

¼ teaspoon flaky sea salt

Cracked pepper, to taste



Combine the water and lemon juice in a large bowl. Cut the fennel bulb in half lengthwise, then remove and discard the core (save the fennel tips to garnish the burgers). Slice the fennel with a sharp knife and place it in the lemon water, ensuring it is covered (this will stop it from browning). Place a paper towel on top and gently press down until soaked. Chill for at least 10 minutes. 

Drain the fennel, then place it in a food processor with the chilli, garlic and mint and blend quickly. Transfer it to a bowl then stir in the yogurt, salt and pepper. Taste and adjust the seasonings. Store the tzatziki in the fridge for up to 4 days.

2 bunches asparagus, trimmed

1 head broccoli, cut into florets with long stems 

2 tablespoons grapeseed oil

Flaky sea salt and cracked pepper, to taste

1 sheet puff pastry

½ cup Red Onion Jam

100 g (3½ oz) smoked cheddar cheese, cubed 

1 egg, lightly beaten

12 rocket leaves for garnish 

1 recipe Chilli Oil 

Bring a large pot of salted water to the boil. Drop in the asparagus and count to 10 before removing it and dropping it into a bowl of iced water to halt the cooking. Do the same for the broccoli. Drain well then toss in the grapeseed oil, salt and pepper. Heat a cast-iron frypan over a high heat and drop in the asparagus. Keep an eye on it as it starts to char, and remove it when it’s well coloured. Repeat with the broccoli. 

Preheat your oven to 190°C (375°F) fan-bake. Line a large oven tray with baking paper. Lay the pastry on the tray, then take a knife and lightly score a 3 cm (1¼ in) border around the outside. Prick the inside area with a fork. 

Spread the Red Onion Jam over the inside area, then layer the asparagus, broccoli and smoked cheese over the top. Brush the outside border with egg and bake for 25 minutes or until golden. Serve garnished with rocket and lightly drizzled with a little Chilli Oil, with the remaining Chilli Oil on the side.

Red Onion Jam

PREP TIME 5 minutes 

COOK TIME 15 minutes 

MAKES 2 cups

3 red onions, finely sliced

1/2 cup red wine vinegar

2 tablespoons brown sugar

A pinch of fine sea salt