Lamb Tortilla Samosas With Mango Mayo

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

Peel and finely dice your shallot[s]

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

Peel and finely chop (or grate) your garlic

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

Once hot, add the diced shallot and grated carrot with a pinch of salt and cook for 2-3 min or until the shallot is starting to soften

Once starting to soften, add your mince and cook for 5 min or until browned, breaking it up with a wooden spoon as you go

Once the mince is browned, add the chopped garlic, ground cumin, curry powder and a generous pinch of salt and cook for 2-3 min further or until fragrant and the mince is cooked through (no pink meat!) – this is your spiced mince filling

Meanwhile, combine 2 tbsp [2 1/2 tbsp] [3 tbsp] flour with 2 tbsp [2 1/2 tbsp] [3 tbsp] water in a bowl to form a thick paste – this is your flour paste

Add a tortilla to a clean board and using your finger, rub some of the flour paste along the edge of one quarter of the tortilla

Fold the tortilla in half and press firmly to seal the bottom half, leaving an opening at the top

Tip: This will make filling your tortillas easier!

Repeat this with the remaining tortillas – these are your samosa shells

Stuff the samosa shells with the spiced mince filling

Use the remaining flour paste to seal the top half of the samosa shells – these are your tortilla samosas

Tip: Press firmly on the edges to make sure there are no gaps!

Add the tortilla samosas to a baking tray (or two!) and brush them on both sides with a little olive oil until evenly coated

Put the tray[s] into the oven for 8-10 min or until golden

Wash your lettuce, then pat it dry with kitchen paper and roughly shred

While the samosas are in the oven, add your cider vinegar to a bowl with 2 tbsp [3 tbsp] [4 tbsp] olive oil and a pinch of salt, sugar and pepper and whisk with a fork – this is your dressing

Combine your mayo, mango chutney and most of your nigella seeds (save some for garnish!) in a small bowl – this is your mango mayo