This is a dish that is very easy on the eye and pretty hot on the taste buds too! The combination of flavors that is incorporated into this recipe is utterly delicious and I was thrilled when my experiment here finished so well!

Once the lentils have been cooked, it really is a five-minute-turnaround job, and if everything is pre-prepared, you can simply whip it up when you get home from your work/shop/play – whatevs!

It can also be eaten as a canape, a starter, or a main. By using lettuce leaves as a boat for the filling to sail in, dependent on the size of the leaves, the portions could be any number of courses!

Lamb mince
A red onion
2 cloves garlic
3 spring onions
2 red peppers
1 red chilli
1/2 tsp ground cumin, paprika, tumeric
Puy lentils
Feta cheese
Olive Oil
one lemon
Salt and pepper to taste
Romaine (or Cos) lettuce leaves

Roast the red peppers. When these are done, remove the skin (when it is cool enough to do so, they will be very very hot!!)

Meanwhile, cook the lentils by bringing them to the boil and simmering on a low heat for 20 minutes. Drain and set aside.

In a pan, heat some olive oil and add the finely chopped onion, garlic and chilli. Sweat for about three minutes and then add the lamb mince and the cumin, paprika and tumeric. Cook through. Leave to cool.

When the lentils and the mince have cooled, mix the two together and season with salt, pepper and lemon juice, as well as a bit of olive oil. Now ad some chopped mint and chopped spinach, as well as slice of the red pepper.

The potato crisps are very quick. Just peel lots of sweet potato, with a peeler. Pat dry with some kitchen paper and then fry in just enough hot oil that they are submerged…deep fat frying, if ye like. Then put on a plate with kitchen paper on so that they crisp up.

Lay the lettuce leaves on a plate and neatly fill them with the lamb and lentil mixture; enough to fill them but not so much that they are overflowing and difficult to pick up. This is also really lovely served with Pak Choi, if you fancy a different take on it! Sprinkle with a few spring onions and some feta and serve with the sweet potato crisps on top!