Takes 40 min serves 4
Reserved Lamb Roast, squash and potato skins (as per recipe above)
Splash of olive oil 1-2tbsp korma curry paste 150ml coconut milk 200g frozen cauliflower florets 150g frozen spinach
1 Preheat the oven to 210°C/fan 190°C/gas 7. Shred the lamb meat, then stir-fry it in the olive oil in a large pan for 5min to brown. Stir in the korma curry paste and cook for a further 2min. Add the coconut milk and cauliflower florets and simmer for 10min. 2 Add the leftover butternut squash and the frozen spinach to the pan and gently heat through, then use the mixture to fill the leftover potato skins. Put the potato skins on a baking tray and bake in the oven for 15min. Remove from oven and serve immediately.