Beef, Honey & Soy Sauce Burgers with Chilli, Basil & Lime Wedges

  1. Slice 1 kg of small potatoes into ¼’s and place in a bowl.
  2. Cover the bowl with boiling water and let stand for 6 mins.
  3. In a roasting tin mix a good glug of rapeseed oil with chopped fresh basil and a good dusting of black pepper.
  4. Drain the potatoes and mix well in roasting tin, covering the wedges well.
  5. Cook in a hot oven for 25 mins or until brown and crispy. Serve with a slice of lime for liberal drizzling.


  • 1 kg small potatoes
  • Rapeseed oil
  • Fresh basil
  • Black pepper
  • Lime