(Serves four)

400 g minced chicken
2 tablespoons finely chopped spring onions
1 tablespoon mild curry paste
1 teaspoon grated fresh ginger
1 tablespoon chopped fresh coriander
1 clove garlic, crushed
1 teaspoons ground coriander
3 tablespoon fine dry breadcrumbs
Pinch each of salt and sugar
1 egg yolk
4 tablespoons mayonnaise
2 tablespoons chopped mango chutney
Sunflower oil for brushing
4 large pita breads
4 large iceberg lettuce leaves
2 large tomatoes, thickly sliced

• Put the first nine ingredients into a large bowl, mix well and add the egg to bind it all together. Divide the mixture into four and form into large burgers. Chill in the fridge until ready to cook. Mix together the mayonnaise and mango chutney.

Brush the burgers with a little sunflower oil and cook them either on a barbecue or in an oiled griddle pan over medium heat for about 15 to 20 minutes, turning from time to time to ensure they are cooked through.

Warm the pita bread and cut a third off one end to make a large deep pocket, but keep the off-cuts as they’re good for dipping into the remaining mayo. Tuck a lettuce leaf and two or three slices of tomato into each one; then add the burgers and top with a spoonful of the mango mayo.