Serves 2 hungry people as a meal; 3 or 4 as a snack. INGREDIENTS TEAM SHOT:

Chop the onion and soften in a large frying pan. Grate the carrot and add to the onion.

Rinse the kidney beans, then place in bowl and mash with a fork or potato masher. Add to the pan.

Tear or chop the basil leaves – you know how much you like basil, but a good handful. Add to the pan.

Add a few dashes of Henderson’s Relish, or, if you don’t know what I’m talking about, M*rmite will do the job – just gives them a bit of a kick. Stir it all together. Add the oats/oatmeal,

and then stir in ’til it s all well mixed:

Tip it out onto a cutting board to cool.

Whilst it cools, juice the lime and add it to the yoghurt and stir in.

Once the burger mix has cooled, shape into 8 small burgers.

Pre-heat the grill. Put the burgers on the grillpan, and brush with oil – not too much or they get soggy – and stick ’em under the heat. When they’re done on one side (after about 5 minutes), flip ’em, brush with oil again and put back under the heat. Warm the pitta bread.

Once the burgers are browned as you like them, serve with the pitta bread, lime yoghurt, salad leaves and the (optional) cheese:

Serve with a tumbler or two of a nice Portuguese Alentejo red.