Budgens Lechlade

25/08/2026

22/08/2026

Greek Chicken Burgers
Ingredients
• 4 Jack’s chicken breasts
• 4 burger buns
• 4 tbsp Greek yoghurt
• ½ Jack’s cucumber
• Handful of fresh dill
• Handful of fresh mint
• 4 tbsp olive oil
• 2 tsp sea salt
• 2 tbsp paprika
• 2 tbsp oregano
• ½ tsp black pepper
• 4 Jack’s baking potatoes
• 2 Jack’s tomatoes, sliced
• ½ Jack’s red onion, sliced
• Feta

Method
1. Preheat your oven to 200°C.
2. Wash and cut your potatoes into wedges.
3. Drizzle with 2 tbsp olive oil and half the sea salt, paprika and oregano.
4. Bake for 40 minutes until golden brown, flipping halfway.
5. In a large mixing bowl add your chicken breasts, then add 2 tbsp of olive oil and the remaining sea salt, paprika and oregano. Mix well.
6. Add a drizzle of olive oil to the pan then sear your chicken on each side until cooked through.
7. To make the tzatziki, to a separate bowl add 4 tbsp Greek yoghurt, half a grated cucumber, then a handful of finely chopped dill and mint.
8. Add a drizzle of olive oil, a pinch of sea salt and pepper.
9. Toast your burger buns in the pan until golden brown and crispy.
10. To serve add your tzatziki to the base, then your chicken breast, then top with sliced tomatoes, red onion and crumbled feta.
11. Serve your wedges on the side and top with more crumbled feta.

18/08/2026

Grilled Peach and Burrata Toast
Ingredients
• 1 slice sourdough
• 1 pot of burrata
• 1 tin of peach slices
• 3 slices of Serrano ham
• 1 clove garlic
• Olive oil, for frying
• Honey, to drizzle
• Chilli flakes, to taste
• Basil leaves
• Sea salt, to taste

Method
1. Add some olive oil to a pan and grill your sourdough until golden and crispy.
2. Cut a clove of garlic in half and rub it on your toasted bread.
3. In the same pan add your tinned peach slices and fry until caramelised.
4. Add a ball of burrata to your toast, cut it in half and spread it out across your toast.
5. Add your caramelised peaches, then your Serrano ham and fresh basil.
6. Top with chilli flakes, honey and a pinch of sea salt.

15/08/2026

Blackberry and Lemon Cake
Ingredients
• 250g plain flour
• 200g caster sugar
• 1 tbsp cornflour
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• Pinch of sea salt
• 120ml olive oil
• 120ml milk
• Juice of 2 lemons (reserve 1 tbsp for the milk)
• 2 large eggs
• 1 tsp vanilla extract
• 300g fresh blackberries, rinsed
• Basil leaves, for decorating
Cream cheese frosting:
• 1 tub of cream cheese
• 80g butter
• 240g icing sugar
Method
1. Preheat your oven to 180°C.
2. Line the bottoms of 2 cake tins with baking paper.
3. To a large bowl, combine the flour, sugar, cornflour, baking powder, bicarbonate of soda and a pinch of salt.
4. In a separate bowl, make your wet mixture. Combine the olive oil, eggs, lemon juice and vanilla.
5. In a smaller bowl add your milk and the reserved 1 tbsp of lemon juice, then add this to your wet mixture.
6. Slowly add in the flour, mix well, then add in your blackberries.
7. Evenly pour the batter into the two prepped tins.
8. Bake for 30 minutes, until the middle is cooked. You can check with a skewer.
9. Leave to cool in the cake tins for 20 mins, then transfer to a wire rack to fully cool.
10. To make the cream cheese frosting, whisk the cream cheese and butter for 5 minutes until smooth.
11. Add the icing sugar and continue to mix until smooth.
12. Add half of the frosting mixture on top of one of the cake layers, sandwich with the second layer, then add the rest to the top.
13. Decorate with bunches of 3 blackberries and a sprig of basil.

11/08/2026

Watermelon Lemonade
Ingredients
• 3 large lemons (2 juiced, 1 sliced for garnish)
• 150g sugar
• 120ml water
• 1 whole watermelon cut into chunks
• Handful of fresh mint leaves

Method
1. To a small saucepan add your lemon juice, sugar and water and simmer until the sugar dissolves.
2. Add your watermelon chunks to a blender with a handful of mint leaves.
3. Blend until smooth.
4. Add lots of ice to a jug, then add your lemon syrup, then fresh watermelon juice.
5. Serve with a slice of lemon and fresh mint.