Peanut Butter Jelly Burger

Start by making your chilli jam. Roughly chop your shallots and chillies, then pulse them in a food processor until you have a coarsely chopped mixture.

Heat a small saucepan over a medium heat with a little glug of olive oil. Add your shallots and chillies, and fry for about 5 mins until fragrant. Tip in your sugar and vinegar, then gently simmer for about 10 mins until you have a thick jammy consistency. Leave to cool.

Cut your cucumber into thin slices. Pop them in a bowl with the juice of 1 lime and a pinch of salt. Mix with your hands and set aside to quickly pickle.

Move onto your satay sauce. Finely slice your shallot. Bash and finely chop your lemongrass. Finely chop your red chilli.

Add your chopped shallot to a sauté pan with a glug of olive oil. Cook out for about 4 mins, until fragrant and softened, then get your chilli and lemongrass in there. Cook for another 2 mins.

Tip in your coconut milk and bring the mixture to a simmer. Once it has reduced by half, add your peanut butter and 50g of brown sugar. Simmer for 5 mins, then add your dark soy sauce.

Once your mixture has cooled slightly, pour it into a food processor with 75ml of water. Whizz to a smoothish sauce. Season to taste with salt.

Finely shred your lettuce, and pick your coriander leaves off their stalks.

Cut your buns in half, and toast them on a griddle pan.

Heat a griddle pan over medium heat. Add your Patty on the Back burgers, and cook for a few mins on each side until they are nicely charred.

Assembly time. Spoon 1 tbsp of satay sauce onto the base of your bun, then pop your burger patty on top. Spoon over a blob of chilli jam, then top with lettuce, coriander and cucumber pickles. Put a little more satay sauce on the lid of the bun, then place this on top. Serve and enjoy!