Lamb Harissa Tacos

Heat a frying pan over medium high heat (no oil). When hot, add the lamb mince and cook until browned,5-6 mins. Break the meat up with a wooden spoon as it cooks. Drain off any excess oil.

Meanwhile, trim the spring onion and thinly slice. Grate the cheddar on the coarse side of your grater. Peel and grate the garlic (or use a garlic press). Remove the root from the baby gem, halve lengthways and thinly slice. Drain and rinse the black beans in a colander. Pop half of them in a medium bowl and roughly mash with a fork or potato masher.

Lower the heat to medium and add the harissa paste and garlic to the lamb. Cook, stirring continuously until fragrant, 1 minute. Pour in the water (see ingredients for amount) and chicken stock powder. Stir together and bring up to boil, stirring, and then reduce the heat to low.

Add all of the black beans (both whole and crushed) into the lamb mixture and stir together. TIP: This will help the sauce thicken. Simmer for 7-8 mins, stirring occasionally until thickened. Add a tablespoon of water if it's a bit dry. TIP: The mixture needs to be thick enough to spoon into the tacos without it running out. When the wedges and the lamb are nearly ready pop the tacos into the oven to warm through for 2-3 mins.