Cheese burger with an Italian twist. I just love melted mozzarella, the way it turns to chewy appeals to the child in me. I know it doesn’t pack the flavour punch of cheddar but with basil and tomato it sings. If you must have your burger in a bun then make it a ciabatta roll - but I’d prefer this with salad and new potatoes.

Ingredients - serves 4

4 beef burgers
1 mozzarella cheese
1 beef tomato
1 tbsp Riverford pesto sauce
3 tbsp light olive oil
2 tsp white wine, or balsamic, vinegar

Method

Make a pesto dressing by placing the pesto, balsamic vinegar and olive oil in a screw top jar and then shaking vigorously to turn to a thick green emulsion.

Brush the burgers with olive oil and cook under the grill or in a frying pan. Slice the beef tomato into 4 thick slices, season with salt and pepper and sit one on top of each burger.

Drain the mozzarella and pat dry with kitchen towel then cut 4 thick slices. Sit a slice on top of the tomato and sit the burger stacks under a hot grill until the cheese melts - don’t leave it to go golden. Move the burgers to plates and serve with salad leaves. Spoon pesto dressing over the mozzarella and drizzle onto the salad.