Greek Inspired Lamb Ragu Jacky-P

Roast the potatoes on the top shelf of your oven until tender and a knife slips in easily, 30-40 mins.

TIP: Alternatively, if you have a microwave, you can speed things up. Halve the potatoes lengthways, then prick them all over with a fork. Pop them in your microwave on high until tender, 15-20 mins.

While the potatoes cook, peel and grate the garlic (or use a garlic press). Chop the tomatoes into 1cm pieces.

Heat a large frying pan on medium-high heat (no oil).

Once hot, add the lamb mince and cook until browned, 4-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince.

Stir the garlic and cinnamon into the lamb mince and cook for 1 min.

Pour in the passata, chicken stock paste and water for the ragu (see pantry for amount) and stir together until combined.

Bring to the boil, then lower the heat and simmer until thickened, 10-12 mins, stirring occasionally. IMPORTANT: The mince is cooked when no longer pink in the middle.

Meanwhile, crumble the Greek style salad cheese.

Put the tomato, red wine vinegar and olive oil for the dressing (see ingredients for amount) into a medium bowl. Season with salt and pepper, mix together, then set aside.

Just before serving, add the pea shoots to the bowl and toss to coat.