• Preheat oven to 240ºC/220ºC fan-forced. Boil the kettle. • Cut potato into bite-sized chunks. Finely chop onion (see ingredients) and garlic.

• Half-fill a medium saucepan with boiling water and add a generous pinch of salt. • Cook potato in boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook lamb mince and onion, breaking up with a spoon, until just browned, 4-5 minutes. • Add Sri Lankan spice blend and garlic, and cook, stirring, until fragrant, 1 minute. • Add chicken-style stock powder and the honey. Stir to combine, then remove from the heat. • Add cooked potato and lightly crush with a fork, stirring to combine. Season to taste.

• Lay 1 filo pastry sheet on a dry surface and fold in half lengthways into a long strip. Spoon 2 heaped tablespoons of lamb mixture at one end of the filo strip. • Fold the pastry diagonally over the filling to form a triangle. Then fold the triangle horizontally upwards. Then fold it back over to the other side and continue like this until the end to make a triangular parcel. • Place on a lined oven tray. Repeat for remaining filo sheets and lamb mixture. • Brush parcels with olive oil and bake until golden, 15-20 minutes.

• Meanwhile, thinly slice cucumber. Pick mint leaves and thinly slice. • In a small bowl, combine mint and Greek-style yoghurt. Season with salt and pepper. • In a medium bowl combine mixed salad leaves, cucumber, a drizzle of white wine vinegar and olive oil. Season to taste.

• Divide samosa-style lamb filo parcels and cucumber salad between plates. • Serve with mint yoghurt. Enjoy!