Call us now on

0800 201 4811

Miso Burgers with Mint and Pomegranate Slaw

Gina Narramore

Gina Narramore




75g Bulghar wheat

1 tbsp rapeseed oil

2 onions, chopped

4 garlic gloves, chopped

2 carrots, coarsely grated

1 large red chilli, deseeded and finely chopped

1 tsp cumin seeds

1 tbsp ground corriander

30g pack coriander, stalks and leaves chopped but kept separate

1 lime, zested, ½ juiced, ½ cut into 4 wedges

 2 x 400g cans chickpeas, drained

 2 large eggs

 2 tbsp white miso paste

For the Slaw

 ½ small white cabbage, shredded

 1 red onion, halved and thinly sliced

 2 carrots, shredded

 1 pomegranate seeds only

 2 tbsp chopped mint

 1 tbsp cider vinegar

 1 tbsp extra virgin rapeseed oil

  • Heat oven to 220C/200C fan/gas 7
  • Cook the bulghar in a small pan of water for 5 minutes.
  • Heat the oil in a large non-stick frying pan and fry the onions and garlic, stirring, for 5 minutes or until starting to turn golden.
  • Add the carrots and chilli, and cook, stirring frequently, for 5 mins until the carrots soften.
  • Add the cumin, ground coriander, coriander stalks and lime zest, and stir well.
  • Tip the chickpeas into a bowl and crush with a masher or fork, then add the eggs and miso to form a chunky paste.
  • Drain the bulghar well and stir into the spicy vegetables. Take off the heat, shape into eight burgers and place on a baking sheet lined with baking parchment.
  • Bake in the oven for 15-20 minuters or until firm and starting to turn golden.
  • For the slaw, combine all the ingredients in a big bowl with the lime juice and coriander leaves.
  • Serve with the burgers and lime wedges for squeezing over.

Recipe taken from BBC Good Food




This famous hearty dish from the slopes of the Alps, is a real winter warmer for using up chicken or turkey leftovers.

...Read more


Root Vegetable Boulangère

A lovely, comforting dish, this was traditionally made just with potatoes and cooked in the baker's oven. This version uses parsnips and carrots instead of all potatoes to keep the calorie count down and give extra flavour. ...Read more


Minestrone Soup

Indulge in a warming bowl of minestrone soup. This hearty and nutritious soup is a tasty crowd-pleaser and depending on what vegetables you have available to you, is very easy to tweak. ...Read more


Strawberry Jam

Jams and chutneys can be a great way to use up large quantities of fruit. Once made, they can keep for up to a year and make an excellent gift. This strawberry jam recipe is also the perfect accompaniment to an afternoon cream tea ...Read more


Sprout Gratin

These sprouts will easily convert even the stubborn of sprout haters into fans. Laced with bacon lardons, double cream, almonds and cheese make this dish a luscious accompaniment to Christmas turkey. ...Read more


Cranberry and Sausage Stuffing Balls with Bacon

Cranberry Sausage Stuffing is every festive flavor of Christmas which is baked into one savory, sweet and very satisfying dish for all of the family to enjoy. With the added bacon, it is sure to impress all of your dinner guests this Christmas time.  ...Read more


Chickpea and Cauliflower Curry

This beautifully simple, light curry is a great vegetarian option. It’s always preferable to use some carefully selected ground and whole spices in a recipe like this for those fresher flavours.  ...Read more


Peach Melba Tartlets 

Jenny Culver, Bettys Cookery School tutor, has handpicked one of her favourite recipes for you to make. Perfect as an impressive centrepiece to an afternoon tea, her Peach Melba Tartlets are full of fresh, indulgent flavours. ...Read more