THE SPICED LAMB SUSPENSE PIZZA

Sink your teeth into this pizza inspired by Silence Of The Lambs (1991) and Hannibal (2001), topped with blood-red onion and pomegranate seeds, and served with a glass of Chianti!

Serves 2 • 1 small red onion, very thinly

sliced • 10tbsp red wine vinegar • 1tbsp golden caster sugar • 1 quantity thin-crust pizza dough,

not yet rolled out (see above left) • 1tbsp rapeseed oil • 300g (10½oz) minced lamb • 1 large garlic clove, crushed • ½tsp each ground cumin, ground

coriander and crushed chillies • Salt and freshly ground black

pepper • 75g (2¾oz) feta cheese • 4tbsp natural yoghurt • 1tbsp mint sauce • 2tbsp fresh pomegranate seeds • A small handful of fresh mint

Preheat the oven to 220°C/fan 200°C/gas 7, and preheat a baking sheet. Place the red onion, vinegar and caster sugar into a small pan, bring to the boil and boil for 3-4 minutes until the onion has softened slightly and the sugar has dissolved.

Remove from the heat, drain and chill until ready to use.

Roll the dough into one large oval about 40cm long x 18cm wide and place on the baking sheet.

Heat the oil in a large non-stick frying pan and fry the minced lamb, garlic and spices for 6-8 minutes until browned and cooked through. Season, spoon over the pizza and scatter with the feta cheese. Cook for 12-15 minutes.

Mix together the yoghurt and mint sauce and season to taste. Drizzle over the pizza. Scatter with the red onion, pomegranate seeds and mint and serve immediately with a glass of red.