Tom Hunt's broad bean and lamb pilaf with seasoned yoghurt

The broad beans

1. Remove the beans from their pods. This should leave you with about a quarter of the weight.
2. Heat a frying pan with a lid to a medium heat with a glug of light olive oil.
3. Gently fry the podded broad beans with the garlic sliced for 2 minutes with a lid on the pan.
4. Remove the lid, add the mint and spices a squeeze of lemon juice and fry for a further 2 minutes.

The pilaf

1. Preheat the oven to 160°C.
2. Sautée the broad beans (as above).
3. Shred the leftover roast lamb into bite size pieces. Otherwise sear the neck fillets of lamb seasoned with oil, salt and pepper. Pop them in the oven for 15 minutes to cook through then cut them into shreds.
4. In a thick, ovenproof dish, gently fry the sliced onions in pomace olive oil for 15-20 minutes till they are soft and caramelized. Add the coriander and garlic and fry for a further 2 minutes.
5. Add the rice and stir, coating each and every grain with oil, onion and spice.
6. Add the lamb, beans and water. Bring to the boil, then reduce the heat. Taste and adjust the seasoning as required. Put the lid on and put in the oven for 45 minutes till the water has evaporated.
7. Serve with yoghurt seasoned with spices, salt and pepper.