Lamb Mince Kati Rolls & Coriander Chutney

Peel and slice 1/4 of your red onion[s] as finely as you can and add it to a small bowl

Dice the remaining onion and tomato[es] finely

Add the diced tomato to the bowl with the sliced onion with 1/2 tbsp [3/4 tbsp] [1 tbsp] olive oil and a pinch of salt and pepper – this is your tomato salad

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

Once hot, add the diced onion with a pinch of salt and cook for 3-4 min or until beginning to soften

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Peel and finely chop (or grate) your garlic

Once the onion has softened, increase the heat to high and add your lamb mince

Cook for 3-4 min further or until browned all over, breaking it up with a wooden spoon as you go

Meanwhile, chop your coriander finely, including the stalks

Once the lamb is browned, add the chopped ginger, chopped garlic and curry powder and cook for 4 min further or until cooked through and fragrant (no pink meat!)

Whilst the lamb is cooking, add the chopped coriander to a pestle & mortar with 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water and a pinch of salt (if you don't have a pestle & mortar, chop everything finely)

Grind to a fine paste, then add your mayo with the juice of 1/4 of your lemon[s]

Add half your chilli flakes (can't handle the heat? Go easy!) and stir it all together – this is your coriander chutney

Add your tortillas to a plate and pop in the microwave for 20 secs on high or until warmed through

Once the lamb is done, squeeze in the juice of 1/4 of the lemon[s] and give everything a good mix up – this is your spiced lamb mince

Wash your lettuce, then dry with kitchen paper and shred finely

Cut the remaining lemon into 1 wedge per person