Dr Amir Khan has helped Jon Mitchell cook up a storm, thanks to help from a West Yorkshire chef.
Bobby Patel, whose Prashad restaurant in Drighlington serves Indian vegetarian cuisine, brought along veggie burgers to put on the barbecue.
The barbecue in the Calendar Veg Patch coincides with Eid al-Fitr, the three-day festival which follows the Islamic holy month of Ramadan.
You too can make the veggie burgers and relish, to the exact Prashad restaurant recipe.
BROAD BEAN BURGER Serves 11
- 8 cloves of garlic, peeled
- 8 Kenyan green chillies
- 1inch Ginger, peeled and chopped
- 4 medium/large potatoes, Boiled, peeled and mashed
- 200g broad bean, boiled for 7 mins
- 2 large carrots, peeled and grated
- 100g cabbage, chopped
- Handful fresh coriander, chopped
- 100g corn starch
- 1 tsp turmeric
- 1 tbl spoon garam masala
- 1 tbl spoon coriander powder
- 1 tsp spoon cumin powder
- 1½ tsp spoons salt
- 1 tbl spoon mango powder
- 100g Semolina
Method: Take the garlic, chillies and ginger and then crush them together using a pestle & mortar or small food processor.
Add all the other ingredients into a large mixing bowl, gently mix everything together, add seasoning to taste, divide the mix into 120g portions and shape into burgers.
Dip in semolina and cook on a barbecue.
CHILLI STRAWBERRY RELISH
- 1 punnet Strawberry
- 1 tbl spoon sugar
- 1 tsp whole cumin
- ½ tsp salt
- ½ tsp red chilli powder
- 4- 6 fresh mint leaves
Add strawberries to a hot pan, add all other ingredients except mint and cook down on a low medium heat until the sauce thickens, leave to rest and cool.
When ready to serve, coarsely chop the mint and mix through the relish.