This recipe is super adaptable. I usually make it with lentils and yogurt, but I was afraid of missing fig season so had to create something. I love figs in balsamic, I’ve tried the other classic recipes with mozzarella and honey, but I just can’t get past cooking them.

This recipe is really quick by the way. You can make it all in under 30 mins.

Ingredients
300g lamb fillets
ground spices such as coriander, cumin, garam masala and tumeric
1/2 cup cous cous
4 baby carrots, halfed and halfed again
8 snow peas, halfed
3 figs, halfed
handful of pinenuts
tablespoon of butter
tablespoon white wine
tablespoon brown sugar
tablespoon honey
balsamic vinegar

How it all goes together
First you want to bring some water to boil for your snow peas. Then boil the kettle for some water for your cous cous. Add half a cup of boiling water to your cous cous and put it aside.

On low heat melt the butter, when melted tip half into a cup. Add wine to remaining butter in saucepan. Cook for a few minutes until the smell of wine has evapourated. Add pine nuts and cook for another minute or so and then remove from heat.

Your water should be boiling for the carrots, pop them in for a minute then add the snowpeas. After about 30 seconds drain and run under cold water, drain again and put aside.

OK on to the lamb, rub all of your spices into the lamb. Steady on the tumeric. Put into a frypan of hot oil (olive oil) and cook for about 1 1/2 mins on each side. Take out lamb to rest and return to your frypan. Put a good lug of balsamic vinegar in the pan - it will sizzle and smoke lots so you might want to turn off your fire alarm. Then put your figs in, put a bit more balsamic in and then spoon in your brown sugar. I have it on a medium heat.

Whilst they sizzle away contently, return to that cup of melted butter. Add a tablespoon of honey and cook gently in a pan until honey and butter have melted.

Ready to serve, slice your lamb. Put a fork through your cous cous and then tip in the pine nut butter wine mixture, mix a bit more with the fork. Add your carrots and snow peas to the butter honey mixture.

Put the cous cous onto 2 plates, stack with the carrots and snow peas and their sauce, top with the lamb and then put your figs on last.

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