Greek Inspired Lamb Ragu Jacky-P

Roast the potatoes on the top shelf of your oven until tender and the 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.

Meanwhile, 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. IMPORTANT: Wash your hands and equipment after handling raw mince. Use a wooden spoon to break it up as it cooks. Drain and discard any excess fat from the mince, then season with salt and pepper.

Add the garlic and cinnamon to the mince, cook for 1 min, stirring. Pour the passata, chicken stock paste, water (see ingredients for amount) in. Stir and bring to the boil. Once boiling, reduce the heat and simmer until the sauce has thickened, 10-12 mins, stirring occasionally. IMPORTANT: The mince is cooked when no longer pink in the middle.

Pop the tomato red wine vinegar, and olive oil (see ingredients for amount) into a medium bowl. Season with salt and pepper. Set aside. Right before serving, pop the peashoots in and toss to coat. Crumble the Feta. Taste and season the lamb ragu. TIP: Add a splash of water if its too thick. Use a fork to slightly mash the inside of the potatoes, if you want, add a knob of butter to the potatoes.