Wild Boar Burger with Creamy Spinach

Melt a knob of butter in a frying pan over medium-high heat and fry the burger for 5 minutes per side. Remove from the pan and set aside under aluminium foil.

Add the onion chutney and the stock to the same pan. Mix well and allow to simmer gently for 6 - 8 minutes until thickened and reduced, stirring occasionally (see Tip).

Tip: if the jus is too thin, turn up the heat for the final 2 minutes of cooking so as to reduce it further.

Melt a knob of butter in a wok or deep frying pan over medium-low heat. Tear the spinach directly into the pan, in batches if necessary. Allow it to wilt and reduce, then stir in the cream cheese. Mix well and season to taste with salt and pepper.

Mash the potatoes and carrot with a splash of the reserved cooking liquid. Stir in the mustard and season to taste with salt and pepper.