TURKISH LAMB, RICE & HERB FILO PIE

Serves 8

2tbsp olive oil, plus extra for brushing

500g (1lb 2oz) lamb neck fillet, trimmed and cut into 1cm (½in) cubes 1½tsp each ground coriander and cumin 2 red onions, peeled and thinly sliced

4 garlic cloves, finely chopped

3cm (1¼in) piece of ginger, finely chopped 150g (5½oz) rice, rinsed well

275ml (9½fl oz) vegetable stock

Zest of 1 lemon

4tbsp chopped mint and dill, plus extra for garnish

100g (3½oz) pine nuts Salt and freshly ground black pepper

1 x 270g 7-sheet pack of shop-bought filo pastry 100g (3½oz) feta cheese, cubed

To serve

Tzatziki yoghurt dip and spicy harissa (both from supermarkets)

In a pan, heat 1tbsp oil and brown the lamb. Stir in the spices, cook until fragrant then cover and rest. In a separate lidded pan, heat the rest of the oil and cook the onions gently until caramelised. Add the garlic and ginger and cook for 1-2 minutes. Add the lamb with any juices. Stir in the rice, then add the stock. Boil, then cover and simmer for 12 minutes. Turn off the heat and leave for 10 minutes. Fluff up the rice and stir in the zest, herbs and half the pine nuts, and season. Preheat the oven to 200°C/fan 180°C/gas 6. Unroll the filo sheets and use to line a 23-25cm square (or round or rectangular) tart tin. Layer 5 of the sheets, brushing oil in between each layer, leaving an overhang. Set aside 2 sheets. Pile the lamb and rice into the tin and top with the feta, then the overhanging filo. Crinkle the remaining filo on top. Drizzle with oil and top with the remaining pine nuts. Bake for 25 minutes until golden. Garnish with herbs and serve with tzatziki and harissa.