Greek Quesadillas

Halve, peel and thinly slice the onion into half moons. Peel and grate the garlic (or use a garlic press). Crumble the feta cheese into small pieces. Halve the cucumber lengthways, remove the seeds with a spoon then chop into 1cm chunks (discard the seeds).

Heat a small drizzle of oil in a frying pan on medium-high heat. Once your pan is really hot, add the lamb mince along with a pinch of salt and a grind of black pepper. Cook, stirring occasionally until the lamb has browned, 4-5 mins. If there is a lot of fat coming out of the lamb, just drain it off at this point.

Add the onion to the lamb and cook until softened, 5-6 mins. Add the garlic, cumin, tomato purée and mango chutney. Stir well and cook for another minute. Pour the water (amount specified in the ingredient list) into the pan. Cook until it has evaporated and the mixture is sticky, 4-5 mins. Taste and add more salt and black pepper if needed. Tip: Add a splash of water if the mixture is too dry.

Lay one tortilla per person on a lightly-oiled the baking tray. Divide the lamb between the tortillas and spread it out. Sprinkle over three quarters of the feta, cover each with a second tortilla and drizzle with a little oil. If the sweet potatoes are done, remove them from the oven. If they need a little longer, transfer to the middle shelf. Bake the quesadillas on the top shelf until crisp, 10 mins.