BROAD BEAN SMASH
- olive oil 2 tbsp
- garlic 1 clove, crushed
- broad beans 300g, double podded (start with 500g of podded)
- mint a handful, chopped, plus a few leaves to serve
- dill a handful, chopped, plus a few leaves to serve
- feta 100g, crumbled
- natural yogurt 100ml
- dill a small handful, chopped
Lamb neck fillets 600g
flatbreads warmed, to serve (optional)
- cumin seeds 1 tsp
- coriander seeds 1 tsp
- fennel seeds 1 tsp
- cardamom pods 2
- coriander a small bunch, finely chopped
- smoked paprika 1 tsp
- ground cinnamon 1 tsp
- mild chilli powder 1 tsp
- garlic 2 cloves, crushed
- lemon 1, zested and juiced
- olive oil 2 tbsp
To make the marinade, heat a small frying pan and toast the cumin seeds, coriander seeds, fennel seeds and cardamom pods for a few minutes until fragrant. Cool, then grind to a powder in a spice grinder or using a pestle and mortar. Mix in a bowl with the other marinade ingredients and season. Put the lamb neck fillets in a baking dish, pour over the marinade and leave in the fridge for at least 4 hours (or overnight, if you like).
To make the feta cream put the feta, yogurt and dill in a small food processor. Whizz until smooth, then tip into a bowl.
Take the lamb out of the fridge about an hour before you want to cook it. Heat the oven to 160C/fan 140C/gas 3. Cover the baking dish with a double layer of foil and cook for 2½-2¾ hours or until the lamb is crusted and golden. Take out and rest while you make the broad bean smash.
To make the smash, heat the olive oil in a pan. Cook the garlic for 3-4 minutes or until fragrant, then tip in the broad beans. Stir until well coated, then season. Use a masher to roughly crush most, but not all, of the beans. Season and stir in the chopped mint and dill.
Divide the smash between plates. Pull the lamb neck into chunks and toss in any cooking juices, then pile on top of the beans. Sprinkle with more dill and mint leaves, then serve with the feta cream and warm flatbreads, if you like.