1. Simmer the squash and sweet potato in salt water for 8- 10 minutes until tender, then drain and mash. Let it cool then, mix with the grains and rice, 2 teaspoons of paprika, chopped parsley, lemon zest and 1 teaspoon of flour. Season well to your tastes. Shape into 4 burgers, dusting your hands with a little flour to help.

2. Heat the frylight in a non-stick griddle pan and cook the burgers over a medium heat for 5 minutes on each side until darkened and golden. Stir the garlic into the mayo (Ben had the idea of putting in a little parsley too, I thought he was mad but I was wrong!) and mix well.

3. Put a handful of salad leaves on each bun bottom and sit a burger on top. Add a good dollop of garlic mayo (we put in pepper to taste aswell). Put each on a plate and add the bun top and garnish with the salad and take a bite! Bon appetit!