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  • Light Meals

Beef and Porcini Steak Brioche Burger served with watercress aioli and pickled red cabbage


For the burgers
450g skirt beef mince
40g dried porcini mushrooms (soaked to packet instructions) drained and chopped
1 large red onion, very finely chopped
Salt and freshly ground black pepper

For the watercress aioli
1 bunch of watercress washed, roughly chopped
5 tbsp mayonnaise
2 cloves garlic, crushed
Salt and freshly ground black pepper


Place the frozen doughball on an oil try and covered with oiled film. Defrost the doughball in the fridge overnight so it’s thoroughly defrosted and ready to use the next day.

Preheat oven to 220°C.

Roll out the dough to the size of a dinner plate and place on a baking tray lined with parchment paper.

Crumble a generous half of the stilton over the dough. Cut the larger mushrooms in half and scatter over the cheese, then dot over the garlic butter.

Bake the pizza in the oven for 10 minutes until bubbling hot. Finish with a generous scattering of parsley and crumble over the remaining stilton and black pepper, serve at once.

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