Cover the roasting tin with aluminium foil and cook for a further 4 hours. For the mint sauce, put the chopped mint in a small bowl and add the vinegar and sugar and stir until well combined.

then bring it to a boil and add the mint leaves and immediately shut off the heat and add the salt. 3. Your mint sauce is ready. This sauce keeps well if you pack it in a sterilised, screw top bottle ...

It will keep covered in the fridge. TIPYou could also make the mint sauce in a mortar and pestle, grinding the mint, sugar and vinegar to a paste and thinning out with boiling water.

These simple lamb kebabs are cooked in the oven and are a great fuss-free way to feed a crowd. Serve in flatbreads with salad and the mint sauce. Here is a great chapati recipe to serve it with.

For cooking the pasta follow the instructions on the cover. 3. Tip: Put the pasta only when the water is boiling well. Do not add oil as the boiling water is good enough. 4. Once cooked always reserve ...