How I Hacked Cooking

With helpful advice and encouragement from Hugo and Charlotte I think I've perfected the burger by using best possible ingredients. Heston brioche bun, low fat burger, dry cured smoked pancetta rashers with dash of maple syrup, halloumi burger and layer of jack cheese then spread of avocado with lemon.

From Tin Fish Gourmet by Barbera-jo McIntosh. Useful book to have around along with a stash of tinned fish ready to produce a tasty supper at anytime. I used celery and fried that instead of leeks.