Saturday night slob

Saturday night has to be easy. Tonight it's burgers (with cheese if you wish), wedges and coleslaw.

The recipe attached is for burgers and meatballs, exactly the same that can be tailored to suit loads of dishes.

This was my first recipe, in the late 1970ies. I think the saying is “necessity is the mother of invention” - back then the only burgers you could buy from a supermarket were frozen and tasted like springy cardboard – not that I've ever indulged. Over the years the recipe has travelled far and wide in its various guises so it's included because it's tried, tested, useful and above all popular.

Fast food as we now know it was in its infancy. Some of us will remember Wimpy bars – they opened in 1954 in London, originally they were inside the Lyons Corner Houses. I worked in Mayfair in the 1970ies and there was a Wimpy Bar in New Bond Street then – my friend and I went once a week as a treat – we knew how to push the boat out. McDonald's didn't open until 1974 and again only in London, outside of the capital came much later.

I know that during this week there are two recipes using minced steak. In the same way that you can get salmon deals you can get meat deals in most of the major supermarkets or, if you're fortunate enough to have a local butcher, check them out but remember, if you are freezing make sure you freeze in the amounts you'll want to use. It doesn't matter if you use two packets from the freezer because you've got visitors you didn't expect – better that way than pull out one large pack and waste half.

Now for the wedges. If you've baked jackets left you can use them, you can bake your next stash or buy frozen – this is meant to be slob night. Top and tail your jacket, cut in half lengthways and then again - if you do want to add a little something, you can sprinkle a seasoning of your choice over your them. Alternatively cut your jackets in half, spoon the potato into a large mixing bowl, mix with grated cheese, pop back into the skins and bake. If you are feeling really decadent you can sprinkle parmesan over the tops.

Finally coleslaw. I'm not suggesting you spend a morning with a mandolin or a fancy food processor using every attachment known to man – buy a good quality version. You can tweak it. Personally I soak sultanas in apple juice so that they become plump (a couple of hours) drain, add to your 'slaw along with a chopped apple – a really sharp flavoured variety works well.

Have a good night.