Serves 3-4 Preparation time: 20-25 minutes Cooking time: Under 20 minutes Ingredients: 375g/12oz lean minced lamb 30ml/2tbsp freshly chopped mint Salt and freshly milled black pepper 1 small red onion, peeled and grated 50g/2oz mushrooms (wild, if in season), finely chopped 15ml/1tbsp sherry or Madeira 1 small butternut squash or pumpkin (about 175g/6oz total prepared weight), peeled, deseeded and cut into small dice 375g/12oz spaghetti 3 sun-dried tomatoes, in oil, drained (oil reserved) and roughly chopped 40g/1½oz pine nuts, toasted 25g/1oz freshly grated Parmesan, optional Small handful freshly chopped flat-leaf parsley, to garnish
Method: 1. In a large mixing bowl mix together the mince, mint, seasoning, onion, mushrooms and sherry or Madeira. Shape into eight to ten 6cm/2½inch `kofta’ shapes and set aside. 2. Meanwhile, cook the butternut squash in boiling water for 3-4 minutes, or until soft. Remove from the pan (retain the water) with a slotted spoon and set aside. 3. Add extra hot water to the pan, if required, bring to the boil, add the spaghetti and cook according to the packet instructions. 4. Cook the koftas under a preheated moderate grill for 6-8 minutes, turning once. 5. Drain the pasta, add the butternut squash and gently toss with sun-dried tomatoes, the reserved oil from the tomatoes and any meat juices from the grill pan. 6. Arrange on a warm plate with the koftas, garnish with the pine nuts, Parmesan (if used) and parsley. Recipes are taken from Tuck-in 14, the free recipe booklet from EBLEX Ltd. You can request a free copy by calling 0870 606 3030. Alternatively, visit www.tuck-in.com to download a copy or for more inspirational recipe ideas.