My presentation/ lighting continues to suck but prawn, salmon and dill burger with a yoghurt and caper sauce

1. Preheat oven to 200°C. Slice sweet potato lengthways into wedges, toss with olive oil, salt and pepper, and roast on a lined tray for 30–35 minutes until caramelised and tender. 2. Make the yoghurt and caper sauce: combine Greek yoghurt, capers, minced garlic, lemon juice, and 1 tbsp chopped dill. Season to taste, stir well and refrigerate until serving. 3. Roughly chop the prawns and pulse the salmon in a food processor until coarsely minced — do not over-process. Combine in a bowl with spring onion, remaining dill, egg, breadcrumbs, salt and pepper. Mix until just combined. 4. Shape the mixture into 2 patties roughly the size of your buns. Place on a lightly oiled baking tray or oven-proof pan and bake at 200°C for 15–18 minutes, flipping halfway, until golden and cooked through. Alternatively, pan-fry in a little olive oil over medium heat for 4–5 minutes per side. 5. While the patties cook, blanch or steam the broccolini for 3–4 minutes until bright green and just tender. Toss with a drizzle of olive oil and a pinch of salt. 6. Lightly toast the brioche buns in the oven for the last 2–3 minutes of cooking. 7. Assemble the burger: place the seafood patty on the bottom bun, top with a generous spoonful of yoghurt and caper sauce, and close with the top bun. Serve alongside the roasted sweet potato wedges and broccolini, with extra sauce on the side. Tip: Chill the burger patty mixture in the fridge for 20–30 minutes before shaping — this helps the patties hold together better during cooking and prevents them falling apart.