WHAT a complete contrast in the weather we have had in the last week.

Last Saturday was a scorcher and many of us planned BBQs in the evening. Then, without warning, it changed - and boy, did it change.

In the shop, we had so many customers coming in full of excitement for kebabs and burgers and Wood Street and Old Town was bustling. On Sunday it felt like I had gone to another country. It rained, rained, and rained some more, and was much colder too. The bustle was gone and the buying trend was for beef joints and roast dinners.

So, this week I am encouraging the weather back with some sunny fish dishes. A customer came in and said that she had been to Sheekey’s fish restaurant in London and had the most amazing shrimp burger.

No sooner had she mentioned it than it we were thumbing through the J Sheekey recipe book and searching for the recipe. And there we found it; Shrimp and Scallop burger, exactly how she described it.

In my opinion, beef burgers are a bit of an enigma. I love a freshly made burger with quality ground beef and plenty of seasoning. However the dry, cardboard, over salted patty served in fast food chain outlets are in no way related to that and don’t deserve the title of burger!

Here is the recipe for th Shrimp and Scallop burger - why not give it a go?

  • Mix a few scallops and some salmon, prawns, spring onion, chilli and parsley together in a bowl. Add lemon juice and Tabasco, mix well and season.
  •  Fry a small amount of the mixture to check the seasoning is correct and adapt if necessary.
  •  Divide the mix into four and shape into patties. Brush each burger with a little olive oil and fry in a non-stick pan until nicely browned on either side (the outer layer will slightly caramelise).
  •  Place in the oven for 3 to 5 minutes, or you can place them under the grill Serve on a toasted bun with chilli mayonnaise and gherkins.