1. Make the relish: quarter the tomatoes and put into a saucepan with the onion and chopped celery. Add the chilli, red wine vinegar and sugar then bring slowly to the boil, cover and soak for 30 minutes. Stir in the paprika and mustard seeds uncover the pan and cook for a further 15 minutes, stirring until the mixture looks jammy. Allow to cool.

2. Put the minced pork into a large bowl, crumble in the cheese, add the chives and season with salt and pepper. Using your hands mix together to make sure the cheese is evenly distributed. Divide into four and with wet hands shape into patties.

3. Prepare a barbecue or grill pan to cook the
burgers.

4. Mix the oil and soy sauce and use to brush the burgers on both sides.

5. Cook for about 5 minutes, turn them over and if there is any glaze left, brush the burgers on top to keep moist. Cook a further 5 minutes.

6. If using the burger buns, either cut in half and place on the grill rack to toast, or toast under a grill. Place some salad leaves on the base of the buns, sit the burgers on top, add a dollop of relish and serve with the lid of the bun on top. Pass extra relish separately.

7. Or serve the burgers with a mixed salad and the relish.

Tip: If cooking the burgers on a grill pan, do not have it searingly hot or they will burn, cook on a medium heat.