Prosciutto Rolls & Salad

I came up with this lunch idea at the weekend, I love prosciutto and combining it with good quality mozzarella and peppery rocket makes this a really delicious option for lunch. Please try and go for the best possible quality mozzarella you can realistically afford, I promise it makes a difference. I’ve added a cheeky little video for you, hope you like it!

Serves: 1

  • 2 slices of prosciutto
  • 2 tsp mascarpone
  • Couple of torn-off pieces of mozzarella
  • 3-4 sundried tomatoes
  • Rocket
  • Handful of spinach
  • Cherry tomatoes, cut into quarters
  • Squeeze of lemon juice

Lay out the prosciutto and spread the mascarpone over them and season well, you could add a little bit of oregano at this point too. Lay on the rocket and sundried tomatoes and add the mozzarella. Squeeze over a spritz of lemon juice and roll these up into little parcels of joy, you can secure them with a little cocktail stick if you need to.

Put the spinach and tomatoes in a Tupperware container and pop the parcels on top.

Try and wait until lunchtime.

A Bloody Good Burger

I love a bloody good burger. You can’t beat a bloody good burger. True, there are many and this is just one simple submission for you to try, let me know in the comments below how you like to pimp your buns.



500g Beef Mince
1 egg
6 Jacobs Crackers
1/2 tsp chilli flakes
Rosemary sprig, finely chopped
2 cloves garlic, grated
1/2 onion finely diced
Cheddar, thin slivers
Stilton, crumbled
Salt and Pepper to taste
Burger buns – brioche or sesame seeded are best
Lettuce, tomato, onion
Ketchup or your favourite relish (I’ve got a great chilli and tomato relish that works well with this)


1. Bash up your Jacobs crackers in a food bag until they’re tiny little crumbs, really get your anger out, When you add these to the mince, they hold on to little bits of fat and juice, keeping the burger moist.

2. Fry your onion, garlic, chilli flakes and rosemary until soft with salt and pepper.

3. In a bowl, combine the mince, crackers, egg, and cooked onion mixture. Best to mix with your hands, just in case you have any residual anger from the cracker beating session.

4. Divide the mixture into four and shape them into burger patty shapes, I’ve got a fancy ‘cooks ring’ to do this but you’re hands will do the job just as well.

5. Oil the burgers and set your frying pan to a nice medium heat. Make sure you can put a lid or a plate on your frying pan. Put a little salt on both sides of the burgers. Once the pan has warmed up, put your burgers in and try not to move them around for the first couple of minutes. You want there to be a nice enough sizzle that you know they’re cooking but not so much that you’re risking the fire alarm going off.

6. After 4-5 mins on one side, flip the burger over and leave to get nice and charred on the other side. After another 4-5 mins or so, flip the burgers again and add some cheddar and stilton to each burger. Turn the heat down and put your lid on. This will make sure the burger gets cooked and the cheese will melt as the heat circulates the closed pan. Meanwhile, toast your buns and get your salad ready – your salad will cancel out the calories from the burger so make sure you eat it 😉

7. Remove the burgers to a plate and leave them with a little foil hat on for 4-5 mins to rest.

8. Build your burgers! Any way you like really. I like to put a little mayo on the base with lettuce, then the burger patty then my relish on the top bun.

I always serve these with oven cooked spicy potato wedges, I’ll post a recipe up of those if anyone wants? Let me know. Enjoy!