Greek Lamb & Lentil Ragu

Put the pan back on medium-high heat with a drizzle of oil. Once the oil is hot, add the lamb mince to the pan along with a pinch of salt and a grind of black pepper. Use a wooden spoon to break the lamb up and cook until brown, 5 mins. When the lamb is browned, add the onion. Cook until soft, 5 mins. Then add the garlic, oregano, cumin and cinnamon stick.

Stir together and cook for 1 minute more. Then add the lentils, diced tomatoes and half the chicken stock pot. Half fill the empty tomato tin with water. Pour this into the mixture and bring to the boil. Simmer for 20 mins until the liquid has reduced by half and the lentils are soft. Stir occasionally.

Meanwhile, pour the water (amount specified in the ingredient list) into a large saucepan pan and add the remaining chicken stock pot. Bring to the boil, stir to dissolve the stock pot, then add the bulgur wheat. Pop a lid on, remove from the heat and leave to the side until everything else is ready.

Cut the cucumber in half lengthways (no need to peel) and remove the seeds with a teaspoon (discard the seeds). Grate it on the coarse side of your grater. Pick the mint leaves from their stalks and finely chop (discard the stalks). Put the Greek yoghurt in a small bowl and mix in the cucumber and half the mint... tzatsziki done!