Spicey Lamb Meatballs

Ingredients
500g Minced Lamb
1 Onion (finely chopped)
A Pinch of Black Pepper
2 Teaspoons Cumin
1 Teaspoons Allspice
1/4 Teaspoon Cayenne Pepper
4 Tablespoons Chopped Fresh Coriander
4 Small Nan/Pita Breads (or tortillas)
Salad Leaves
1 Red Onion (thinly sliced)
4 Tablespoons Greek Yoghurt
1 Lemon (cut into wedges to serve)

Equipment
1 SHARP Knife
1 Chopping Board
1 Blender
1 Frying Pan

The Good Bit

1. Mix the lamb, spices, herbs and chopped onion together, wet your hands and make 20 or so little meat balls, fry in a pan for 10-15 minutes until browned evenly all over.
2. Warm up the nan/pita or tortillas, place on a plate, top with the salad leaves and a sprinkle of the red onion slices, scatter over a few of the meat balls, heap on a good spoonful of Greek yoghurt and add a slice of lemon at the side.
   

Serves 4

Spiced Scallops

Ingredients
12 Large Scallops (with coral attached) or 350g Scallops (without coral) (coral is the orange bit)
5 Spring Onions (chopped into inch long chunks)
1 Clove Garlic (crushed)
1inch Fresh Ginger (grated)
250g Mangetout (topped and tailed)
125g Button Mushrooms (quartered)
2 Tablespoons Soy Sauce
2 Tablespoons Sherry
1 Tablespoon Honey (clear stuff not set honey)
1 Tablespoon Sesame Seeds (dry fry in a frying pan for 1 minute before use)
1/4 Teaspoon All Spice (or Chinese 5 spice powder)
A Good Splash of Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Wok
1 Spatula
1 Bowl

The Good Bit

1. Prepare the scallops first (remove any black/grey bits and discard, then remove the coral and finally slice the white meat into 3-4 pieces)
2. Now fry off the spring onions in a splash of oil in a very hot wok, add the garlic and ginger and stir fry for 1 minute before adding the mangetout, cook for a further 2 minutes, now pour this mixture into the bowl.
3. In another good splash of oil add the scallops and corals and stir fry for 2 minutes before adding the mushrooms and cooking for another minute, then add the sherry, soy sauce honey and spice mixture and mix well before adding the vegetable mixture back into the pan.
4. Season with salt and pepper, make sure the dish is pipping hot throughout then serve and sprinkle over some of the toasted sesame seeds.
   

Serves 4