Beef and mushroom burgers, corn on the cob and potato wedges

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The other day, Bert’s dad mentioned this author to me. ‘I love her writing!’ I said and added, never one to miss an opportunity, ‘That would be a great Mother’s Day present for someone who admired her writing.’ He gave me the noted look.

A couple of days later a book-shaped parcel arrived. At dinnertime, Bert and his dad asked me what I wanted for Mother’s Day. ‘Aren’t you supposed to think of it yourselves?’ I said. ‘Or else there’s a book I want.’

‘Oh, I’m keeping that for myself,’ Bert’s dad said. Bert followed me into the study and said, ‘what thing do you love and want most in the world?’

‘You,’ I said. ‘Or jewelry.’

He reported back and then came back in, while I was Googling bracelets, to say, ‘something cheaper.’

‘I love bubble bath and books,’ I said.

A sign went up on Bert’s bedroom door reading ‘no Mother’s Day presents in here!!!’ and I was instructed absolutely not to look in his room, especially not on the bookshelf, and absolutely especially not on the top shelf.

At bathtime I said to him, ‘I also really like snuggly things like blankets or this bubble bath here.’

‘Mum,’ he said wearily, ‘we already got you a Mother’s Day present. We don’t need to know any more.’

Did I mention there’s a book I wanted?

Serves 3

500g minced beef

2-3 good sized closed cup mushrooms

Salt to season

A slice of cheddar each burger (or on the side if you’re five)

Three brioche buns

A few leaves of cos lettuce and a few sliced baby tomatoes to garnish

Mayonnaise and ketchup

‘Enough’ potatoes

1/2 teaspoon mixed spice

1/4 teaspoon ground cinnamon

1/4 teaspoon onion salt

1 tablespoon sunflower oil

2-3 corn on the cobs

Teaspoon of butter

Sprinkle of salt to season

Pre-heat the oven to 200 fan.

Only you know how many potato wedges are enough. Don’t peel the potatoes, just cut into quarters or sixths, if bigger, lengthways. Put in a bowl, sprinkle on the spices, tip in the oil and mix to coat thoroughly. Lay on a lined baking tray in a single layer and cook for 35 minutes, turning half way.

Dot butter on the corn, season, wrap in foil and put on a tray in the same oven as the wedges for 30 minutes.

Mince the mushrooms finely and add to the minced beef in a bowl. Season, combine with your hands and form into three burgers, about an inch thick however big they are (for adults, aim for a little bigger than the bun, as they’ll shrink in the pan). Get a frying pan really hot, cover the base with a thin layer of oil and press the burgers firmly into the bottom of the pan to form a nice, savoury crust. Cook for 10 minutes, turning and pressing down firmly with a spatula again half way through. The pan needs to be hot enough for you to be nervous of smoke alarms. Only turn once. Do not fiddle with them.

When done, pop the slices of cheese on top, put a lid (or large baking sheet) on top of the pan and turn the heat off. The cheese will melt while you toast the buns, slice the tomatoes and spread mayo and ketchup on one half of each bun. (Or puddle the ketchup in a separate compartment of your plate if you’re five.)

You wouldn’t know the mushrooms were there if you hadn’t been told, but they make the burgers more moist and give the flavour a bit more depth. (And when was the last time a 5-year-old ate a mushroom?)

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