Scotch Lamb Filo Parcels

For the mince filling:

• Heat the oil in a non-stick heavy bottomed pan fry the onion for a few minutes until soft, without colouring. Add the ras el hanout and cook for1 minute.

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• Add the Scotch Lamb and cook for 5 minutes until brown. Add the tomato purée and cook for a further minute. Add the chopped tomatoes and simmer for 20 minutes.

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• Add the couscous, spinach and sultanas. Mix well and remove from the heat. Cover and allow to stand for 6 minutes to allow the couscous to swell.

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• Fluff the mixture up using a fork and fold in the feta cheese. Season and add the parsley.

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For the aubergine dip:

• Preheat the oven to 200°C, 180°C Fan, Gas Mark 6

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• Cut the aubergine in half, season and drizzle with oil. Position the two aubergine halves back together, wrap in foil and bake in the oven for 30 minutes.

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• Remove the aubergine from the foil and scoop out the flesh with a large spoon. Transfer to a preheated frying pan and cook, stirring occasionally for 5 minutes until the excess moisture has evaporated.

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• Blitz the aubergine in a blender with the yogurt and herbs. Season to taste.

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For the parcels:

• Lay one filo pastry sheet on a chopping board with the short side nearest to you and brush with the melted butter. Cover the remaining pastry with a damp tea towel to keep moist.

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• Place 110g of filling onto the pastry and fold over making sure the edges are sealed well with the butter. Repeat with the remaining mixture using a new sheet of filo pastry for each parcel to make 8 parcels.

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• Place each parcel on a baking tray and brush the tops with the melted butter.

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• Sprinkle with the ground cinnamon and flaked almonds. Bake at 180°C, 160°C Fan, Gas Mark 4 for 15 minutes or until the pastry is crisp and golden. Serve with the dip.

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