Pork, Leek & Thyme Stuffing Burger

• Meanwhile, thinly slice tomato (see ingredients). Pick thyme leaves. • Thinly slice white and light green parts of leek. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook leek, stirring, until softened, 4-5 minutes.

Little cooks: Help pick the thyme from the stems!

• In a medium bowl, combine pork mince, fine breadcrumbs, the egg, herb & mushroom seasoning, thyme, cooked leek and a pinch of salt and pepper. • Shape pork mixture into 1cm-thick patties (1 per person).

Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into patties!

• Return the frying pan to medium-high heat with a drizzle of olive oil. • Cook pork patties until just cooked through, 4-5 minutes each side (cook in batches if your pan is getting crowded).

• Meanwhile, halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes. • In a second medium bowl, combine spinach & rocket mix and a drizzle of white wine vinegar and olive oil. Season to taste.