LAMB AND LENTIL FILO PARCELS

These parcels are perfect for freezing ahead as they can be cooked from frozen.

Hands-on time 25min, plus cooling. Cooking time about 1hr. Serves 6

◆ 4tbsp olive oil ◆ 1 red onion, finely chopped ◆ 1 large carrot, finely chopped ◆ 250g pack lamb mince ◆ 2tbsp harissa paste ◆ 1tsp ground cinnamon ◆ 1tsp ground cumin ◆ 150g (5oz) dried brown lentils, rinsed ◆ 1 red pepper, finely diced ◆ 6 filo pastry sheets, we used Jus-rol ◆ Salad, to serve

1 Heat 1tbsp oil in a large deep frying pan over medium heat and fry onion and carrot for 10min, until softened and lightly golden. Stir in lamb; cook for 8-10min until browned all over. Add harissa, cinnamon and cumin and cook for 2min; add lentils, red pepper, 800ml (1⅓ pint) water and some seasoning.

2 Bring to boil, cover and simmer for 20-25min, until lentils have absorbed liquid and are tender. Check seasoning; cool.

3 Preheat oven to 200°C (180°C fan) mark 6. Working 1 sheet at a time, cut filo in half to make 2 smaller rectangles. Brush top of both rectangles with oil and stack. Spoon ⅙ of lamb mix into centre of filo; bring up pastry edges and press above meat to seal into a parcel. Place on a baking tray lined with baking parchment. Repeat with remaining pastry, oil and lamb filling. Brush tops of parcels with a little more oil.

4 Cook for 12-15min, until golden brown and piping hot. Serve with salad. PER SERVING 373cals, 18g protein, 15g fat (4g saturates), 39g carbs (5g total sugars), 6g fibre FREEZE AHEAD Prepare to end of step 3 (do not preheat oven). Wrap carefully in clingfilm. Freeze for up to 1 month. To serve, unwrap; cook from frozen in preheated oven, allowing extra 8min, or until golden brown and filling is piping hot.