Turkey cottage pie Spicy lamb meatballs in a sherry sauce

We’d boosted the vegetable content of this classic by mixing carrots with the mash topping and using turkey mince is much leaner than beef.

SERVES 2 PREP 10 MINS COOK 1 HR

✱ 400g can chopped tomatoes

✱ 2 celery stalks, chopped

✱ 1 small onion, chopped

✱ 200g turkey mince

✱ 75g frozen peas

✱ Dash of Worcester sauce FOR THE MASH:

✱ 1 large potato (approx 300g), cubed

✱ 2 carrots (approx 300g), cubed

✱ 2tbsp skimmed milk

1 Heat the oven to 200C/gas 6. Pour the tomatoes and 300ml water into a pan, add the celery and onion and bring to the boil. Reduce the heat and simmer for 5 mins. Add the mince

to the pan and simmer for a further 10 mins, stirring occasionally. If the mixture is very thin, increase the heat and boil off some of the excess liquid.

2 Remove the pan from the heat and stir in the peas and Worcester sauce, and season to taste. Spoon into an oven-proof dish.

3 Meanwhile, for the mash, cook the potatoes and carrots in a pan of boiling water for about 15 mins or until tender, then drain. Return to the pan, add the milk and mash until smooth. Season, then spoon over the turkey mix. Bake for 30-40 mins until golden. Remove from the oven and serve immediately.

Per serving: 196 cals, 1.6g fat (0.5g saturated), 30g carbohydrates

This tapas-inspired dish is the perfect balance of sweet, savoury and spicy.

SERVES 6 PREP 10 MINS COOK 55 MINS

FOR THE MEATBALLS:

✱ 1tsp cumin seeds

✱ 1tsp coriander seeds

✱ Good pinch of dried chilli flakes

✱ 1-2 garlic cloves, peeled and crushed

✱ 30g breadcrumbs

✱ 2tbsp chopped fresh parsley

✱ 450g lean lamb mince

✱ 72g pack of thin slices of Serrano ham, chopped

✱ 2tbsp olive oil

FOR THE SAUCE:

✱ 1 onion, chopped

✱ 4 garlic cloves, crushed

✱ Good pinch of dried chilli flakes

✱ 2tbsp olive oil

✱ 2 x 400g cans of chopped tomatoes

✱ 275ml fino sherry

✱ 300ml chicken or vegetable stock

✱ 1 bay leaf

1 For the meatballs, grind the cumin, coriander and chilli flakes together, sprinkle into a large bowl then stir in the garlic. Mix in the breadcrumbs, parsley, mince and ham, plus plenty of seasoning. Shape into 30 balls, about 20g each.

2 Heat the oil in a large frying pan. Add the meatballs and cook for 4-5 mins, until browned. Drain on kitchen paper and leave to one side.

3 For the sauce, fry the onion, garlic and chilli flakes in the oil for 8-10 mins, until softened. Add the tomatoes, sherry, stock and bay leaf, and season well. Simmer the sauce gently for 30 mins, until thickened.

4 Add the meatballs to the sauce and simmer for 10 mins, until cooked through. Serve in bowls, garnished with parsley.

Per serving: 365 cals, 21g fat (8g saturated), 14g carbohydrates