Welcome to the WI’s meal ideas for using fresh seasonal British produce. Recipes on our site include new contemporary dishes as well as family favourites making use of the WI’s huge wealth of food talents gained over nearly 100 years. Some recipes are quickly made whereas others will take a bit more time and skill. There is something here for everybody.

Tikka Flavoured Turkey Burgers with a Mango Salsa,

Parsley, Mint and Bulgar Salad with Lemon

Fruits in Ginger Syrup with Cardamom Yoghurt

Utilising lots of ingredients from the store-cupboard and refrigerator. These are low fat recipes.

Tikka Flavoured Turkey Burgers with a Mango Salsa

These burgers can be made in advance and chilled in the refrigerator together with the mango salsa.

Perfect to serve for lunch relaxing with friends.

Serves 4 large burgers (you could make more by reducing size.)

For the Burgers:

1 onion, finely chopped

4 tablespoons Tikka Masala curry paste

2 tablespoons natural yoghurt

1 tablespoon mango chutney

500g turkey mince

3 tablespoons freshly chopped coriander

Salt and freshly ground black pepper

Oil for brushing.

For the Salsa:

1 large ripe mango, peeled and diced

100g cherry tomatoes, quartered

½ small red onion, peeled and finely chopped

Zest and juice of 1 lime

2 tablespoons freshly chopped coriander leaves

1cm piece fresh root ginger, peeled and grated

Freshly ground black pepper

1. In a large bowl, mix together the finely chopped onion, tikka paste, yoghurt and mango chutney.  Stir in the turkey mince, chopped coriander, salt and pepper and mix until well combined.
2. With slightly wet hands, divide the mixture into 4 and shape into burgers.  Place the burgers on a plate, brush with a little oil and then cover and chill for about 30 minutes.
3. Meanwhile, make the salsa by combining all the ingredients together in a small bowl and mixing gently to coat with the lime juice.  Set aside to allow the flavours to mingle and develop.
4. Preheat the grill and cook the burgers for about 7-8 minutes each side until they are thoroughly cooked through, the juice runs clear and there is no pink meat.  Serve the burgers with generous spoonfuls of salsa.Tip:These burgers are quite soft, be careful when turning on the grill. If preferred you could use a frying-pan to cook them.

Parsley, Mint and Bulgar Salad with Lemon

Bulgar wheat is semi cooked wheat and has a nutty texture, ideal for serving with the burgers.

Serves 4

200g bulgar wheat (often called cracked wheat)

200ml boiling chicken stock or vegetable stock

Juice of 3 lemons

4 tablespoons olive oil

2 teaspoon salt

1 teaspoon black pepper

1 teaspoon ground sumac (optional)

4 medium tomatoes, seeded and diced

3 handfuls flat-leaf parsley leaves, roughly chopped

1 handful fresh mint leaves, torn.

1. Place the bulgar wheat in a bowl.  Pour over boiling stock. Set aside until swollen and tender, 30 minutes.  Drain well, pressing to squeeze out excess water.  Return to the bowl.  Pour over the lemon juice and oil.
2. Add salt, pepper and sumac (if using.)  Add tomatoes, parsley and mint.  Mix together until evenly combined.
3. Serve chilled or at room temperature.Tip:Use an old clean tea towel to squeeze the excess water from the bulgar wheat. Any left over salad can be kept in the refrigerator and used with any grilled meats or fish.

Fruits in Ginger Syrup with Cardamom Yoghurt

Serves 3-4

75g Demerara sugar

200ml water

Peel of half a lemon

½ cinnamon stick

½ dried lime cracked – use squeezed fresh lime if necessary

30g crystallized ginger, cut into matchsticks.

3 soft dried figs, cut in half

6 soft dried apricots, cut in half

80g tub of Greek yoghurt

A few 3-4 cardamom seeds, crushed

1. Place the sugar in a pan add the water, lemon peel, cinnamon, lime and ginger.
2. Bring slowly to the boil, stir to ensure the sugar has dissolved. Lower the heat and simmer for 5 minutes.  Remove the pan from the heat.
3. Add the fruit and return the pan to a low heat, slowly bring back to the boil and then turn down and simmer the fruits for 10 minutes.  Take off the heat and leave to steep for 30 minutes.
4. To make the cardamom yoghurt, mix the crushed seed into thick yoghurt and chill until needed.  Ideally for at least 30 minutes.
5. To serve spoon the fruit and a little of the ginger and syrup into small glasses, a cocktail glass is ideal, and spoon a little cream on top.Tip: Make more than required as it keeps well in the refrigerator.

Many thanks to Cath Mepham, Glamorgan Federation who has been creating these tasty menus for the last few weeks.