Emily English served up tasty lamb and feta burgers with potato wedges and slaw on Saturday Kitchen.

The ingredients for the garlic lemon potato wedges are: 500g skin-on potatoes, each cut into about 8 wedges, 1 tbsp olive oil, ½ tsp garlic granules, 1 lemon, zest and juice, 1 tsp dried rosemary, salt and freshly ground black pepper.

For the lamb and feta patties: 500g lean lamb mince, 1 small courgette, grated and excess water squeezed out, 1 tsp garlic granules, 1 tsp onion granules, 1 lemon, zest only, pinch dried rosemary, 80g feta, olive oil, for cooking, salt and freshly ground black pepper.

For the cucumber lemon mint slaw: ½ cucumber, pared into ribbons, 1 tbsp chopped fresh mint, ½ lemon, zest and juice, salt and freshly ground black pepper.

For the garlic yoghurt: 100g thick Greek-style yoghurt (0% or full-fat), ¼ tsp garlic granules, 1 tbsp chopped fresh mint, salt and freshly ground black pepper.

To serve: 4 burger rolls.

See recipes by Emily in her book titled: Live to Eat available from Amazon now.