I started out making a roasted vegetable salad with garlic dressing from Donna Hay's Flavours book. It had all the constituent parts of a plate of yumminess, but I knew my family would be a little disappointed if this was all I served up for dinner. So out came an emergency pack of lamb burgers. Not homemade, but straight from a local organic farm in Duns into our freezer, leaving me feeling less guilty than I might otherwise about not having fashioned them with my own hands.