Quite green with herbs, this meatball mix is a refreshing change from casserole cooking that has already become entrenched - and we’re only in November!

Ingredients - serves 4

600g minced lamb
50g dry white breadcrumbs
1 onion, peeled & finely chopped
2 cloves garlic, crushed & finely chopped
50g young spinach, chopped
1 tbsp chopped mint
1 tbsp parsley
1 tsp ground coriander seed
1/4 tsp cayenne pepper
salt, pepper
olive oil

Method

1 Make some fresh tzatziki by mixing together 250g of thick Greek yoghurt with 1 clove garlic, crushed to pulp, 1/2 small cucumber finely diced and plenty of finely chopped fresh mint. Refrigerate.

2 Make sure that the breadcrumbs are reasonably fine. Mix together all the meatball ingredients, roll into balls little larger than walnuts and arrange on a tray. Chill for at least and hour before cooking.

3 Shallow fry in olive oil to browned all over - this will take 12-15 minutes. Serve with a good dollop of tzatziki.