Asian Lettuce Cups with Chilli Potato Wedges

1. Heat a large, wide based deep pan with a little olive oil and add the diced chilli, onion, ginger and garlic and sauté gently for 3-4 minutes until softened.
2. Next add in the minced beef and continue to cook, stirring occasionally until the beef is browned all over.
3. Season lightly with a little salt and pepper.
4. Add in the chilli powder, curry powder and soy sauce and reduce the heat to a very gentle simmer.
5. Cover the pan with a tightly fitting lid and continue to cook for 15-18 minutes, stirring occasionally.
6. Add in the chopped coriander.
7. Wash and dry the lettuce leaves and drain on a clean dry cloth.
8. Arrange the lettuce leaves on a large serving platter and fill with some of the chilli beef mixture.
9. Garnish with the diced tomato and natural yogurt.

Crispy Chilli Potato wedges

1. Pre-heat oven to 190°C/375°F/ Gas Mark 5.
2. Place the potato wedges in a large bowl, drizzle with the oil, add the chilli powder and season with a little salt and pepper.
3. Mix together ensuring the potatoes are well coated and place on a baking tray lined with parchment. Bake for 35-40 minutes until crispy and well cooked through to the centre.

Top Tip Leftover meat mix can be mixed into some hot pasta the next day to make a tasty pasta meal or alternatively can be piled high onto a baked potato with some yoghurt or crème fraiche for a healthy lunch.