1.Whisk together the sesame oil, lemon juice, half the ginger and 1 tablespoon of the chopped mint in a shallow dish. Add the lamb and stir well, then cover and leave to marinate while you prepare the remaining ingredients.

2.Put the potatoes in a large pot and pour over enough boiling water to cover them. Bring back to a boil, half-cover the pan with a lid and simmer for 12 minutes or until almost tender when pierced with the tip of a sharp knife. Drain and leave until they are cool enough to handle. Cut across into slices slightly thicker than 5 mm, then cut the slices into thick french fries. Put them in a bowl, drizzle with 1 tablespoon of the canola oil and gently toss to coat. (This will stop the potatoes from sticking together when stir-fried.)

3.Heat 1 tablespoon of the remaining oil in a wok or large frying pan. When the oil is hot, add the lamb and stir-fry over a high heat for 1 minute or until just browned, but still fairly rare. Quickly remove and set aside.

4.Add the remaining oil to the wok and, when hot, add the sliced zucchini. Stir-fry for 1 minute, then add the french fries. Cook for 3–4 minutes, stirring all the time, until lightly browned, taking care not to break up the potatoes. Add the scallions and cook for 1 more minute, stirring.

5.Reduce the heat to medium and add the peas, soy sauce, stock, honey and remaining ginger. Return the lamb with any juices. Stir-fry for 2–3 minutes or until the liquid is bubbling and everything is tender and hot. Season to taste, scatter the remaining chopped mint over the top, then serve.

Variations• For a pork and pear stir-fry, use 350 grams lean pork. Instead of zucchini, quarter and slice 2 firm but ripe pears, preferably red-skinned; add them after the potatoes, at the same time as the scallions.• For a vegetarian stir-fry, replace the lamb with 350 grams firm tofu (preferably smoked), cut into bite-sized cubes. Marinate the tofu in a mixture of 2 teaspoons sesame oil, 1 tablespoon salt-reduced soy sauce, 1 tablespoon mirin or sherry, 1 crushed garlic clove and 1 tablespoon finely chopped fresh ginger.

Cook’s tip• If time permits, marinate the lamb for 2–3 hours to intensify the flavour.

Serves 4

Preparation time 15 minutes

Cooking time 25 minutes

Each serving

28 g protein • 22 g fat of which 4.5 g saturates • 32 g carbohydrate • 7.5 g fibre • 451 Calories