For the mint sauce, sprinkle the mint leaves with a little salt and finely chop. Transfer to a jug and pour over about 100ml/3½fl oz boiling water. Add the sugar, stir well and leave to cool.

Serve in flatbreads with salad and the mint sauce. Here is a great chapati recipe to serve it with. Preheat the oven to 180C/160C Fan/Gas 4. Put the lamb mince in a large bowl. Add the onion and ...

Choose one main such as the tender British lamb shoulder with mint sauce, or crispy duck legs with a sea salt and black pepper rub and port and orange sauce. Then pick two sides, like our creamy ...