Lamb burgers with quick-pickled fennel and romesco

To make the romesco, char the red peppers over an open flame or on a barbecue until blackened all over, then transfer to a dish and cover until completely soft

Toast the almonds and hazelnuts in a dry pan until lightly golden. Remove them from the heat and set aside

Skin the tomatoes by cutting a cross shape in the bottom of each one then covering them with boiling water for a few minutes. Drain the tomatoes, then plunge them into cold water and leave for a minute. The skins should now peel off easily

Peel the skins off the charred peppers and remove the seeds and stems

Place the almonds, hazelnuts, peppers and tomatoes in a blender with the remaining ingredients and a pinch of salt. Pulse until you have a coarse sauce. Taste and adjust the seasoning if necessary

To make the quick-pickled fennel, combine the water, sugar, vinegar and salt and stir until the salt and sugar have dissolved. Add the fennel and set aside 

To make the allioli, combine the egg, garlic and lemon juice in an immersion blender cup, or other tall cup. Add the vegetable oil and let it settle for 30 seconds or so, then blend. As the mayonnaise forms, move the cup around to make sure all the ingredients are properly emulsified 

Transfer the allioli to a bowl and whisk in the extra virgin olive oil, then season with salt, cover and set aside 

You’ll only use the white and pale green parts of the leeks for this, so trim the dark green pieces of the leek away and save them for stock or another recipe 

Slice the leeks into very thin strips, a couple of inches in length, then wash the leeks and dry them very thoroughly on kitchen paper  

Heat oil for frying to 150°C and fry the leeks for a minute or so until just golden – they will continue to cook once removed from the oil

Drain on kitchen paper and season with salt 

To make the lamb burgers, combine the slice of bread and milk in a bowl and allow to soften for a couple of minutes before squeezing out any excess liquid. Mash with a fork and transfer to a bowl

Add the mince, parsley and spices and some salt and pepper and mix well with your hands 

Shape into 4 burgers, pressing each one down slightly in the centre to make a dimple – this will help the burgers to keep their shape during cooking

Heat a splash of oil in a frying pan and cook for 4–5 minutes each side, or until cooked through 

To assemble the burgers, toast the buns lightly, then top each with a spoonful of allioli. Add some rocket on top, followed by the pickled fennel, burgers, romesco and some crispy leeks. Top with the buns and serve