Lamb

Place all the ingredients in a large bowl and mix well. Season well and shape into 4 large patties. Heat a dash of oil in a large frying pan over a medium heat (or heat a barbecue plate until hot) and place the patties on. Cook for 16-18 minutes, turning and cooking the sides as well until they are cooked through.

To serve

Mix together the yoghurt and mint. Soften pitas as per packet instructions or toast. Place salad leaves moistened with a little yoghurt and mint dressing into the pita, follow with the beef patty and a scattering of blue cheese. Serve with remaining yoghurt and mint dressing in a small bowl.

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Preheat the oven to 180°C.

Nachos

Heat a little oil in a large frying pan over a high heat. Fry the mince in two batches to brown, drain off the fat and set the mince aside in a bowl.

Wipe the pan clean, reduce the heat to medium and add a dash of oil. Add the onion and garlic and cook, stirring for 5 minutes until soft. Add the drained mince back to the pan along with the spices, tomatoes, beans, stock, capsicum and sugar. Simmer until reduced to a thick sauce (around 20-30 minutes). Taste and season as required.

Brush the wraps lightly with oil, sprinkle with a pinch of salt and place on oven trays. Bake in the oven for about 10 minutes or until crisp, turning over once. Break them into big chips.

Salsa

Combine the ingredients gently in a bowl just before serving and season with salt and pepper.

To serve

Place chips onto plates and top with the mince. Add a spoonful of salsa, a dollop of sour cream and fresh coriander.

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Preheat the oven to 180°C.

Filling

Heat a dash of oil in a large saucepan over a very high heat. Add the lamb in two batches to brown, breaking up any lumps with a wooden spoon. Drain and set aside in a bowl.

Reduce the heat to medium and add another dash of oil to the pan. Add the onion and garlic and cook for about 5 minutes until the onion is soft. Add the lamb back to the pan along with one can of tomatoes, stock, cayenne pepper, sugar, rosemary, pumpkin and spinach. Simmer for about 10 minutes until reduced to a thick sauce. Stir through the mint and season to taste.

Cannelloni

Cover the base of the baking dish with the second can of tomatoes. Bring a pot of water to the boil. Remove from heat then soak the unfolded pasta sheets for a few minutes to soften. Gently remove with a wooden spoon and cool slightly, then cut into rectangles. Spoon a line of the mince near the short edge of a rectangle and roll it up. Place the roll seam side-down in the baking dish. Repeat until the dish is full. Spread the crème fraîche over the cannelloni tubes to cover them, sprinkle with the cheese, season with salt and pepper and bake in the oven for 30 minutes.

If need be, grill for a few minutes just before serving to get it golden and bubbling on top. Just before serving, sprinkle with extra mint leaves. Serve with a crisp seasonal salad dressed with vinaigrette.

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