Turkish meatballs

 

• 1 red onion, finely chopped
• Olive oil for frying
• 1 tbsp ras al hanout spice mix
• 2 garlic cloves, crushed
• Large pinch ground cinnamon
• Handful fresh flatleaf parsley, stalks and leaves chopped separately
• 500g higher-welfare British lamb mince
• 600ml passata
• 300ml chicken stock
• 1 heaped tbsp rose harissa paste
• 4 tbsp plain yogurt
• Steamed  couscous to serve

Method

1. Heat the oven to 180°C/160°C fan/gas 4. Cook the onion in olive oil over a medium heat in a casserole (with a tight-fitting lid) for 10 minutes until beginning to soften. Add the ras al hanout and garlic and cook for 2 minutes. Transfer half the onion to a large mixing bowl to cool and put the other half on a plate.
2. Add the cinnamon, chopped parsley stalks and lamb to the onion in the mixing bowl, then season. Using your hands, mix together. Divide the mixture into 12 evenly sized balls. Heat another splash of oil in the casserole and fry the meatballs for 5-6 minutes until browned all over (you may need to do this in batches). Remove with a slotted spoon.
3. Return the onion to the casserole, then add the passata, stock and harissa with a little extra seasoning. Heat until just bubbling. Add the meatballs, stir to coat, then cover and transfer to the oven to cook for 15 minutes. Remove the lid and return to the oven for a further 10 minutes until the meatballs are cooked through and the sauce has thickened.
4. Spoon over the yogurt, sprinkle with parsley leaves and serve with steamed couscous.

Pomegranate, figs and pistachio mince pies with tahini pastry

 

Ingredients

For the pastry

• 180g plain flour, plus extra to dust
• 75g unsalted butter, chilled and cubed
• 1 tbsp golden caster sugar
• 1large free-range egg yolk
• 3 tbsp tahini

For the mincemeat

• 200g mincemeat (best quality shop bought)
• 3 tbsp pomegranate molasses
• 3 dried apricots, finely chopped, plus extra to garnish
• 2 dried figs, finely chopped
• 3 tbsp unsalted pistachios, roughly chopped, plus extra to garnish
• Fresh pomegranate seeds, to garnish
• 1 tsp sesame seeds, toasted in a dry pan, to garnish

You’ll also need…

• 12-hole muffin tin

Method

1. Sift the flour with a pinch of salt into a bowl. Rub in the butter with your fingers. Quickly stir in the sugar, egg yolk and tahini with
   a round-bladed knife. Add 1-2 tbsp cold water, a little at a time, until the mixture comes together to make a dough. Form into a disc, wrap in cling film and chill for at least 30 minutes.
2. Mix together all the mincemeat ingredients except the sesame seeds, then cover until needed.
3. Use scales to weigh out 12 equal pieces of dough. With your fingers, press the dough into each hole of the muffin tin, working it about 3cm up the side of each hole to make rustic pastry cases. Spoon in the mincemeat mixture, then chill for a further 30 minutes. Heat the oven to 190°C/170°C fan/gas 5.
4. Bake the pies for 15-18 minutes, turning the tin halfway through if one side is browning too quickly. Leave to cool for 5 minutes in the tin, then use a palette knife to transfer the pies to a wire rack to cool completely. Sprinkle with extra chopped apricots, pistachios, the fresh pomegranite and the sesame seeds to serve.

Salmon and ginger black rice bowl

 

• 2 free-range duck eggs
• 250g pouch ready-to-heat black rice 
• 1 tbsp fish sauce
• 1 chopped chilli
• 2 gloves garlic, grated
• 3 tbsp soured cream
• 1 tsp finely grated fresh ginger
• 1 tsp toasted sesame oil
• Finely grated zest and juice ½ lime
• 150g smoked salmon, sliced
• 150g king prawns
• 2 x baby cucumber, sliced
• small bunch fresh coriander, roughly chopped
• 2 spring onions, thinly sliced
• plus a handful of watercress leaves

Method

1. Bring a small pan of water to the boil. Lower in the egg and cook for exactly
   6 minutes (for a runny yolk). Drain and rinse under cold running water, then
   peel and cut in half.
2. Heat the rice according to the pack instructions. Then add fish sauce, chilli and garlic.
3. In a small bowl, mix the soured cream (see tip), ginger, sesame oil, and the
   lime zest and juice to make a dressing. Season to taste.
4. Transfer the rice to a serving bowl and top with the smoked salmon, prawns cucumber, coriander and spring onions/watercress. Drizzle over the dressing to serve.