I love a dish that you can pretty much chuck everything in and you have a whole meal in one bowl (meat, veg, carbs) and this is one of those. It’s also really quick and easy to make, so you can throw it together in a matter of minutes after you’ve walked in from a busy day. (Note the small portion though so double up if you’re feeding the clan.)
Lamb with Cauliflower and Chickpeas
From 'River Cottage Light and Easy' by Hugh Fearnley-Whittingstall
Stir fry the lamp pieces in the oil in a large frying pan for a minute or two.
Add the cauliflower and cumin and cook over a medium-high heat for 8 minutes, stirring from time to time until both are lightly browned.
Add the garlic and sesame seeds, cook for a minute more, then add the chickpeas, lemon juice, salt and pepper and fry for a few more minutes.
Heap the mixture into warm serving bowls, scatter over the carrot, a squeeze of orange or lemon juice and a scatter of mint.
Leave to rest for a few minutes, then serve.