WELSH LAMB AND ROSEMARY STUFFED LEEKS

INGREDIENTS (serves 2)

225g (8oz) lean Welsh lamb mince; 3 large leeks, washed and cut into 5cm pieces with tough outer layers removed; 1tsp vegetable oil; 1 sprig fresh rosemary, leaves removed and finely chopped; 1tsp dried cumin; 1tsp cumin seeds; 150ml (¼pt) lamb stock; 1tbsp tomato purée; 200ml approx. small can chopped tomatoes (or ½ a large can)

METHOD

1. Pre-heat oven to Gas mark 4, 180°C. Take each leek piece and use the end of a wooden spoon to push out the light coloured centre layers, leaving a small area in the centre of the leek for stuffing.

2. Reserve the leek layers and finely chop.

3. Place the whole leek pieces ‘end on’ into a deep dish and prepare the mince mixture.

4. Heat the oil in a pan, then brown the minced lamb. Add the rosemary, cumin and cumin seeds, cook for 1-2 minutes.

5. Add stock, purée and canned tomatoes. Bring to the boil.

6. Carefully spoon the mince mixture into the leek centres (you may need to push it down using the end of a wooden spoon).

7. Any remaining mince mixture can be spooned around the edge of the dish.

8. Cover with foil and bake in the oven for 30-40 minutes. Remove and check that outer layers of leek are tender.

Serve with spiced rice and extra green vegetables.