Mini Burgers in Creamy Sundried Tomato Sauce

Transfer the potatoes and carrots to a large bowl and drizzle with olive oil. Season with salt and pepper, then toss well to coat. Transfer to a parchment-lined baking sheet, leaving enough space to add the bell pepper later. Roast for 25 - 35 minutes or until golden-brown, tossing halfway.

In the meantime, chop the onion and crush or mince the garlic. Finely chop the fresh herbs and set aside. Cut the bell pepper into strips. Roast the bell pepper with the carrots and potatoes for the final 15 minutes of cooking time.

Heat a drizzle of olive oil in a large frying pan over medium-high heat. Fry the mini burgers with the onion, garlic and tomato tapenade for 3 - 4 minutes.

Flip the burgers and add the Italian herbs, then fry for 2 more minutes or until done. Deglaze with the balsamic vinegar and the cream, then add the water and crumble in the stock cube (see pantry for amounts). Allow the sauce to cook gently for 5 - 7 minutes over low heat (see Tip).

Health Tip: this recipe is high in calories. If you're watching your calorie intake, use just a third of the cream and then substitute the rest with milk or stock. You can use the rest of the cream in another recipe.