Easter recipes
- Finely chop 1 onion. Dice 3 celery stalks and 2 carrots. Deseed 1 green chilli and finely chop. Heat 1 tablespoon olive oil in a large, deep casserole dish over a medium heat. Add the onion, celery, carrots, and season. Cook for 10 minutes, stirring occasionally, until the veg is softened. Add the chilli and half a teaspoon each of the following spices: coriander, cumin and cinnamon. Stir well.
- Dice 300g leftover cooked lamb and make 800ml hot lamb or chicken stock. Add the lamb to the dish with 1 tablespoon tomato purée and stir to combine. Pour in the stock and simmer for 20 minutes until reduced.
- Meanwhile, peel and quarter 900g potatoes and add to a pan of boiling salted water. Cook for 15 minutes or until tender and drain well. Mash with 50g butter and 100ml milk until smooth.
- Preheat the oven to gas 6, 200°C, fan 180°C. Spoon the lamb mix into a large ovenproof dish, and cover with the mash. Dot with butter and sprinkle over 1 teaspoon nigella seeds. Bake for 20 minutes until the mash is crisp and golden.
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Spiced leftover lamb shepherd’s pie
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