• 1 tbsp olive oil
• 4 lamb shanks (about 1 kilo)
• 1 coarsely chopped brown onion
• 2 small fennel bulbs
• 2 medium carrots
• 4 cloves crushed garlic
• 2 small fresh chillies
• 2 tsp each of ground cumin, ground coriander
• 1 tsp each of cinnamon, caraway seeds
• Pinch of saffron
• 6 c water
• 2 c beef stock
• 400 g tinned tomatoes
• 400 g canned chickpeas
• ¾ c frozen peas
• Fresh coriander leaves

Heat half the oil in a large frying pan and brown the lamb shanks before placing them in a 4.5 litre slow cooker.

Heat the remaining oil and cook the fennel, carrot, garlic, and chilli until soft and then add in the spices cook until fragrant.

Add the vegetables and spices to the slow cooker with the water, beef stock, tomatoes and chickpeas and cook covered on low for 10 hours.

Remove the lamb shanks from the cooker and remove the meat from the bones. Shred the meat and return this to the crock pot adding in the peas, and seasoning to taste. Garnish with fresh coriander.

• 4 medium potatoes
• 1 tsp oil
• 1 large onion
• 2 cloves garlic
• ¼ tsp ground chilli
• 1 heaped teaspoon each of the following spices
• Ground coriander
• Garam Masala
• Tumeric
• Cumin
• A pinch of sugar
• ½ tsp salt
• 1 cup of frozen mixed vegetables
• 1 sheets of filo pastry
• Cooking oil spray

Preheat the oven to 190C. Scrub and dice the potatoes and place them in a pot of cold water and bring to the boil. Cook until tender and then drain.

While the potatoes are cooking, heat the oil in a large pan add in the spices and cook until fragrant and then add the diced onion and crushed garlic. Cook until soft and then add in the mixed vegetables, sugar and salt. Season to taste.

Place a sheet of filo pastry on a clean dry bench and lightly brush or spray with oil and then fold into thirds lengthways.

Shape a heaped spoonful of the filling into a ball and place in the corner of your filo strip and then fold into a triangle parcel. This recipe will make about 16 parcels. Place on a greased oven tray, spray with oil and bake for 10-15 minutes. Serve with chutney and salad