Lamb arancini

Perfect as a canapé or to include on the New Year’s buffet table.

Makes 20 • Ready in 1 hr 15 mins, plus chilling

2tbsp olive oil

100g carrots, very finely diced 100g onion, very finely diced 100g celery, very finely diced 1 garlic clove, crushed

300g lamb mince

1tsp tomato purée

300g risotto rice

375ml dry white wine

1ltr hot lamb stock

2 x 125g balls mozzarella, diced 200g Emmental, grated

For the crust:

100g flour

2 eggs, beaten

200g panko breadcrumbs Vegetable or groundnut oil, for deep-frying

1 Heat the olive oil in a large pan and sauté the carrots, onion, celery and garlic for 5 mins, until soft but with no colour.

2 Add the lamb mince and brown just to remove the redness. Spoon in the tomato purée and cook for 3 mins, then stir in the rice and deglaze the pan with the wine. Start to add the stock and cook the risotto for 20 mins, gradually adding the hot stock a ladle at a time.

3 Once the rice is al dente (just cooked), allow it to cool on a large tray so it’s flat. When cooled, mix the cooked rice with the diced mozzarella and grated

Emmental. Check the seasoning and add more salt and pepper if necessary.

4 Roll into 20 balls and allow to set in the fridge (at least 1 hr). When ready, dip into the flour, then the beaten egg and the panko breadcrumbs. In a deep fat fryer or suitable pan, heat the oil to 180C and fry the arancini in batches until golden brown. Per serving: 255 cals, 11g fat, 4.5g sat fat, 24g carbs

COOK’S TIP The risotto rice base for the arancini can be made the night before, so you only need to do the deepfrying on the evening