REDEFINE EASTER LAMB PIE

Heat a large frying pan on a medium-high heat, once the pan is hot adding the oil. Then add the Redefine Lamb mince. Allow to caramelise, working the mince to avoid the mince clumping (forming large chunks).

Add the tomato sauce base, vegetable gel stock pot, browning gravy, rosemary and bay leaf. Bring the sauce to the boil, then reduce to a simmer. Allow the sauce base to reduce to desired consistency, remove from heat and check the seasoning.

Preheat the oven to 200°C/180°C fan/gas mark 6. Remove the dough from the fridge. Roll out ⅔ of the pastry on a lightly floured surface to twice the diameter of a 26cm round pie dish or baking tin, then place the dough into the tin and carefully push down into the corners of the tin evenly. Place the base in the fridge to chill. Roll the remaining pastry and cut out a piece slightly larger than your base, this will be the lid.

Once the lamb base has cooled add to the chilled pie base, top with the pastry lid, crimp the sides to seal.

Brush the top of the pie with soy cream, using a sharp knife make 2 holes in the centre of the pie, top with nigella seeds, cracked salt and pepper. Place into the pre-heated oven and bake for 20-30 mins, or until golden brown. Remove the pie from the oven and leave to stand for 10 mins before slicing.

Add salt to a saucepan of water and bring it to a boil. Add the peas, sugar and mint sprig. Bring back to the boil, then lower the heat and simmer for 3 to 4 minutes until the peas are just tender.

Drain the peas. Return them to the saucepan and toss them with olive oil, lemon juice and zest, freshly cracked salt and black pepper. Transfer to a warmed serving dish and garnish with chopped mint.

To serve portion the pie and serve with a side of minted spring peas.