Welsh Lamb & Rosemary Stuffed Leeks

15 prep, 45 cook

Serves 6

Ingredients

225g lean Welsh lamb mince

3 large leeks, washed and cut into 5cm pieces and remove tough outer layers

5ml vegetable oil

1 sprig fresh rosemary, leaves removed and finely chopped

5ml dried cumin

5ml cumin seeds

150ml lamb stock

15ml tomato purée

200ml approx small can chopped tomatoes

Method

Pre-heat oven to Gas mark 4, 180°C, 350°F. Take each leek piece and using the end of a wooden spoon push out the light coloured centre layers of the leek, leaving a small area in the centre of the leek for stuffing.

Reserve the leek layers and finely chop. Place the whole leek pieces ‘end on' into a deep gratin type dish and prepare the mince mixture. Heat the oil in a large pan and add the lamb mince and brown.

Add the rosemary, cumin and cumin seeds, cook for 1-2 minutes. Add stock, purée and canned tomatoes. Bring to the boil. Carefully spoon mince mixture into the leek centres (you may need to push it down using the end of a wooden spoon).

Any remaining mince mixture can be spooned around the edge of the dish. Cover with foil and bake in the oven for 30-40 minutes - remove and check that outer layers of leek are tender (some ‘tougher' leeks may need slightly longer cooking). Serve with spiced rice and extra green vegetables.