Method

1. In the bowl of stand mixer using the beater or paddle attachment combine all the dry ingredients and start the mixer on slow
2. Add the milk and eggs and increase the speed to medium
3. Beat for 1 minute
4. Add the cubes of butter 2 or 3 at a time, wait for the butter to incorporate into the dough before adding the next batch of butter
5. Once all the butter has been mixed through the dough continue to beat the mixture for 4 minutes on medium speed
6. The dough will be will be very thick and sticky
7. With wet hands, take a handful of dough and roll it into a ball and place on a non-stick baking tray
8. Remember to leave enough space for the buns to prove, they will roughly double in size
9. Once shaped and on the baking tray loosely cover with oiled cling film
10. Leave to prove for about 40 minutes, till roughly doubled in size
11. Gently brush the top of the buns with the egg wash and place in the middle of the oven for 30 minutes
12. Remove the buns after 30 minutes
13. They should be a delicious golden brown
14. Transfer to a rack to cool
15. These buns will also keep well for a couple of days, just pop them in a low oven (160°C – no fan) for 5 – 10 minutes or in the microwave for 1 minute. They will also freeze well.

1. In a large bowl combine all the ingredients together and mix well
2. Divide the mixture into 4
3. Roll into each ¼ into a ball and press gently to form a burger patty
4. Reserve in the fridge till needed
5. Place a frying pan on a medium heat
6. Fry each side for about 6 minutes. Or on the BBQ!
7. Top with cheese and spoon over the chorizo oil that has rendered out of the burger if cooking in a pan
8. Place under the grill for 3 - 5 minutes until the cheese has melted.

1. In a bowl mix the yoghurt, salt and limejuice
2. Finely chop the herbs
3. Add the to the yoghurt and mix well.

1. Place the sugar and salt in a heatproof bowl
2. Pour over the boiling water and stir
3. Mix in the vinegars
4. Allow the liquor to cool then pour over the shallots.