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.
Roasted Romano peppers with puy lentils from Waitrose Recipes. I used courgette rather than leek and then over filled the peppers since I had so much filling to use.
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