Ian Taverner served up a tasty Corn, Chilli and Chickpea Burger with Chipottle Mayo and Potato Wedges on Sunday Brunch.

The ingredients are: 180g frozen sweetcorn, 1 can chickpeas (drained), ½ cup frozen ready chopped onion or ½ fresh white onion diced, ½ teaspoon garlic paste or chopped fresh garlic, ¼ cup frozen ready chopped mixed peppers, 50g breadcrumbs, ½ lemon zest and juice, ½ tsp dried thyme, ½ tsp dried chilli flakes, 4 tbsp corn four, Pinch salt and pepper, 2 tbsp olive oil, Your preferred buns for the burgers, 6 slices of beef tomatoes and 6 crisp iceberg lettuce leaves.

For the mayo: 6 tbsp mayonnaise and 1 tbsp Chipottle.

For the wedges: 4-6 medium maris piper potatoes, 2 tbsp olive oil, Pinch salt, 1 tsp dried rosemary and 1 tsp garlic paste or chopped fresh garlic.

See more vegetarian recipes in the book titled: Vegetarian Cookbook Simple and Quick: The 150 tastiest recipes available from Amazon now.