Harissa Lamb Hotpot With Minty Beans

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil half a kettle

Slice your potatoes (skins on) into discs and add them to a baking tray (or two!) with a generous drizzle of vegetable oil and a pinch of salt

Give everything a good mix up and put the tray[s] in the oven for 15-20 min or until beginning to soften

While the potatoes are cooking, peel and finely chop your red onion[s]

Top, tail, peel and dice your carrot[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the chopped onion and diced carrot with a pinch of salt and cook for 4-5 min or until softened

Meanwhile, peel and finely chop (or grate) your garlic

Dissolve your beef stock mix in 250ml [325ml] [425ml] boiled water

Stir in your harissa paste (can't handle the heat? Go easy!), tomato paste and sultanas – this is your spicy stock

Once the onion and carrot have softened, increase the heat to high and add your lamb mince to the pan with your ground cumin and chopped garlic

Cook for 4-5 min or until browned, breaking it up with a wooden spoon as you go

Add the spicy stock, bring to the boil over a high heat and cook for 3-4 min further or until thickened to a bolognese-like consistency and the lamb is cooked through (no pink meat!) – this is your spicy lamb mixture

Transfer the spicy lamb mixture to an oven-proof dish

Carefully top with the softened potato discs (beware, they will be hot!)

Put the dish in the oven for 15-20 min or until everything is bubbling and the potatoes are golden and cooked through – this is your harissa lamb hotpot

Use this time to clear up, set the table, have a cup of tea or simply chill!

Once the hotpot has been cooking for 10 min, reboil half a kettle

Add your green beans to a pot over a medium-high heat and cover them with boiled water

Bring to the boil over a high heat and cook for 3-4 min or until tender with a bite

Strip your mint leaves from their stalks and chop them finely, discard the stalks

Once the beans are tender, drain and return them to the pot

Add a knob of butter and the chopped mint and stir it all together until melted – these are your minty beans