Bring on summer – lazy afternoons at the beach or pottering in the garden with the sound of cicadas and the warmth of the sun – I cannot wait! For me, summer entertaining is all about making life easy so that I can get out and make the most of the longer days. To that end I often make up batches of tomato kasundi and beetroot relish to have on hand to give barbecued food a bit of extra life. While the good ol’ beef patty with tinned beetroot and possibly a fried egg will always be a firm favourite, it’s fun to mix up your repertoire now and again. The Indian-spiced lamb burgers finished off with eggplant, cucumber raita and the kasundi are super-popular, and who can resist roast, crispy-skinned duck slathered in a Peking-style sauce with a crunchy cucumber slaw? Vegetarians don’t miss out either with a robust cauliflower patty teamed with hummus, avocado, vibrant beetroot relish and an addictive tahini-and-yoghurt dressing. I can’t think of a better way to finish off a day of swimming and sunshine than gathering a few mates for a burger feast.

Preparation: 30 mins plus 2 hours chilling / Beetroot relish - 10 mins

Makes : 6 / Beetroot relish - 3½ cups / Tahini-yoghurt dressing - 1¼ cups

Cook: 25-30 mins / Beetroot relish - 30 mins

Cauliflower Falafel Burger with Hummus & Beetroot Relish

Preparation: 40 mins plus 2 hours chilling / For theTomato Kasundi - 20 mins

Serves: 4 - 6 / Tomato Kasundi - makes 5 & 1/2 cups

Cook : 16 - 20 mins / Tomato Kasundi - 90 mins

Indian Lamb & Eggplant Burger with Mayo Raita and Tomato Kasundi

Preparation: 20 mins

Serves: 6

Cook : 20 - 30 mins

Roast Duck Burger with Hoisin Sauce in Steamed White Bun