I like this turkey burger for a bit of a change. Turkey is a very lean meat and it is full of flavour and this recipe goes down well at home. You could make the burgers in advance giving you very little to do on the day. There is a very good tomato relish in the Simply Better range in Dunnes Stores that I use. It has a nice sweet, sour and tangy taste.

The ice cream is very quick to make and it is wonderfully smooth. Because there are no eggs in the recipe, it is easy to follow. The secret is the condensed milk, which prevents the mixture from forming ice crystals. This lovely salsa goes well with the ice cream. The balsamic vinegar brings out the natural flavour of the strawberries and the fraise liqueur gives the dessert an extra kick.

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Turkey and bacon burgers with sweet pepper and tomato relish

Serves four

500g (1¼lb) minced turkey

½ red pepper, cored, seeded and finely chopped

½ onion, finely chopped

½ tsp chilli powder

1 tbsp tomato ketchup

Handful fresh basil leaves, finely chopped

4 rindless streaky bacon rashers, stretched with the back of a knife

1 tbsp Donegal Rapeseed oil

For the relish:

1 tbsp Donegal Rapeseed oil

1 onion, finely chopped

2 ripe tomatoes, seeded and diced

1 small red pepper, seeded and finely chopped

1 tsp sugar

½ tsp chilli powder

2 tbsp red wine vinegar

Handful fresh flat-leaf parsley, finely chopped

Sea salt and freshly ground black pepper

Griddled bread and salad leaves, to serve

1 To make the burger, place the turkey in a bowl with the red pepper, onion, chilli powder, tomato ketchup, and basil. Season and mix thoroughly until well combined. Divide the mixture into four portions and shape into 2.5cm (1in) thick burgers.

2 Stretch each piece of streaky bacon with the back of a table knife and then cut each one into two pieces. Wrap two pieces of streaky bacon around each turkey burger in a crisscross fashion. Cover with cling film and chill until ready to cook.

3 To make the relish, heat the oil in a small pan. Add the onion, tomato, red pepper, sugar, chilli powder and red wine vinegar and season to taste. Bring to a simmer and cook for about five minutes until thickened. Remove from the heat and leave to cool, then stir in the parsley.

4 Light a barbecue and heat until medium, or you could use a large non-stick frying pan. Rub the burgers all over with the oil and cook for five to six minutes on each side until the turkey is cooked through and tender and the bacon is sizzling. Season with pepper.

5 Arrange the griddled bread on warmed plates and top with some salad leaves, then place a turkey burger on each one. Spoon the sweet red pepper and tomato relish to the side to serve.

No-churn vanilla ice cream with strawberry and mint salsa

Serves six to eight

1 tbsp balsamic vinegar

1 tbsp fraise liqueur (strawberry)

1 tbsp dark brown sugar

450g (1lb) strawberries, hulled and cut into equal-sized pieces

15g (½oz) fresh mint

For the ice cream:

400g (14oz) can sweetened condensed milk

2 tsp vanilla extract

600ml (1 pint) cream, well chilled

1 To make the ice cream, scrape the condensed milk into a large bowl and stir in the vanilla extract.

2 Pour the cream into another bowl and whip until soft peaks have formed, then using a rubber spatula, fold it into the condensed milk mixture.

3 Pour into a 1.2-litre (2 pint) loaf tin and cover with cling film. Place in the freezer for six hours. If you decide to leave it longer that is fine, but as time goes on it will become more frozen solid so you’ll just need to leave it at room temperature before scooping out. Dipping the ice cream scoop in a jug of hot water briefly will also help.

4 To prepare the strawberries, heat the balsamic vinegar in a pan with the fraise liqueur. Add the sugar and simmer gently until it dissolves, stirring occasionally. Pour into a bowl and leave to cool.

5 Once the balsamic mixture is at room temperature, tip in the strawberries. Strip all of the leaves from the mint and finely chop one tablespoon, then fold that with the rest of the whole mint leaves into the strawberry mixture.

6 When ready to serve, using an ice cream scoop, scoop the ice cream into bowls and serve with the jelly.