Lamb koftas, chorizo casserole, a feta pesto tart and chicken pot pies

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Easy Lamb Koftas

Serves 4

Ingredients

500g lamb mince

½ tbsp ground cumin

1 red chilli, deseeded and finely chopped

2 tbsp tomato puree

Mint leaves, shredded

Natural yogurt

4 large flour tortillas

1 small red onion, peeled and finely sliced

shredded iceberg lettuce

1 lemon, quartered

4 tomatoes, roughly chopped

Method

1 Preheat the grill.

2 Mix the lamb, cumin, chilli and tomato puree with plenty of seasoning – using your hands is easiest. Divide mixture into four and shape each portion into three meatballs – arrange on a baking tray.

3 Grill for 12 – 15 mins, turning halfway, until golden and cooked through. 

4 Mix the mint with the yogurt and season – serve the koftas with the warmed wraps, onion, yogurt, lettuce and tomato with the lemon to squeeze over.

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Smokey Chorizo Casserole

Serves 4

Ingredients

2tsp olive oil

½ tsp sweet smoked paprika

2 red onions, peeled & sliced

350g chorizo ring, cut into 1cm rounds

400g tin chopped tomatoes

2 sweet potatoes, peeled and cubed

220ml vegetable stock

400g tin butter beans, drained

bunch fresh coriander, chopped

Method

1 Heat oil in a large pan or flame-proof casserole over medium heat. Add the onion and paprika and fry for 5 – 10 mins until the onion is soft – add the chorizo and fry for a further 5 mins.

2 Add the tomatoes, sweet potatoes and stock – cover and simmer for 15 mins. Add the butter beans  and simmer for a further 5 mins, uncovered, until sweet potato is tender and the sauce is thick.

3 Season well and stir through the coriander – serve with crusty bread.

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Feta Pesto Tart

Serves 4

Ingredients

320g sheet ready-rolled puff pastry

4 tbsp basil pesto

250g Feta cheese, crumbled

2 bottled red peppers, drained and sliced

Egg yolk, beaten

Rocket leaves to serve

Method

1 Remove the pastry from the fridge 20 mins before you wish to use it and preheat oven to 200°C/Gas 6.

2 Unroll the pastry on to a baking sheet and score a border 2.5cm in from the edge – prick the pastry with a fork inside the border.

3 Spread the pesto in an even layer inside the border, then scatter over the feta cheese and lay over the red pepper strips – brush the pastry border with the egg yolk and bake for 20 mins until the pastry is risen and golden.

4 Scatter over the rocket and drizzle with extra virgin olive oil. 

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Chicken and leek pot pies

Serves 4

Ingredients

25g unsalted butter

3 leeks, washed, trimmed and sliced

½ bunch chives, chopped

400g cooked chicken cut into bite-sized chunks

1 tbsp Dijon mustard

100ml double cream

320g ready-rolled puff pastry

1 egg, beaten

Method

1 Preheat the oven to 190˚C/Gas 5; remove the pastry from the fridge.

2 Melt the butter in a large frying pan and cook the leeks on a low heat, covered, for 8 – 10 mins until really soft. Remove from the heat and stir in the chives, chicken, mustard and cream – season well and spoon into individual pie dishes.

3 Unfurl the pastry on a lightly floured surface and use a saucer to cut out circles for the pie tops. Place on top of your filled pots, trim to fit, crimp the edges and brush with the beaten egg to glaze.

4 Cook for 25 mins until the pastry is golden and the filling is piping hot.