Instructions: First make the hamburgers. Melt the butter in a saucepan, toss in the chopped onion and sweat until soft but not coloured; then leave to get cold. Mix the minced beef with the herbs and beaten egg, season with salt and pepper, add the onion and mix well. Fry a tiny bit in the pan, taste to check the seasoning and adjust if necessary. Then shape into hamburgers, 4-6 depending on the size you require. Wrap each one loosely in caul fat if using. Keep refrigerated.

Next make the ginger mushrooms and keep aside. Melt the butter in a heavy bottomed saucepan until it foams. Add the chopped onions, cover and sweat on a gentle heat for 5-6 minutes or until quite soft but not coloured.

Meanwhile, slice and cook the mushrooms in hot frying pan in batches if necessary. Season each batch with salt, pepper and a tiny squeeze of lemon juice. Add the mushrooms tot he onions in the saucepan, then add the cream , ginger and almonds and allow to bubble for a few minutes. Taste and correct the seasoning, add parsley and chives used.

Scrub the potatoes and cut into wedges from top to bottom - they should be about 2cm thick and at least 6.5cm long. If you like, rinse the chips quickly in cold water but do not soak. Dry them meticulously with a tea towel or kitchen paper before cooking. Heat the oil in the deep fryer to 180C/350F. You need to fry the chips twice, first at this temperature for 5-8 minutes depending on size, then drain.

Next fry the hamburgers and reheat the ginger mushrooms. Increase the heat in the deep fryer to 220C/425F and cook the buffalo chips again, for 1-2 minutes, until crisp and golden. Shake the basket and drain the chips well.

Toss on to kitchen paper and sprinkle with salt.

Put the hamburgers on to hot plates, spoon some ginger mushrooms over the side of the hamburgers and pile on the crispy buffalo chips. Put a little green salad dressed in a well flavoured dressing on the side with one or two cherry tomatoes and a perky spring onion.

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