REDEFINE LAMB SPRING ROLLS

Heat a saucepan over medium heat.

Add the oil and lamb mince, cooking until it starts to caramelize. Add the onions and spices and cook until the onions have softened.

Add the stock, orange zest, juice and deglaze. Reduce the liquid until the mince is sticky, checking the seasoning as you go.

Remove from heat and let cool. Once cooled, add the chopped parsley.

Working with one spring roll wrapper at a time, place on a clean work surface with a corner facing you.

Spoon 2 tablespoons of the lamb mixture across the center of the wrapper. Starting with the corner, roll up the wrapper, tucking in the sides as you go.

Combine the corn flour with water. Brush the end of the pastry with the flour mixture to seal it. Repeat with the remaining spring roll wrappers and lamb filling.

Heat the oil in a large saucepan over medium heat.

Add the onion, garlic, chilli and ginger for 5 minutes until they start to soften. Add the remaining ketchup ingredients and simmer for 45 minutes, stirring occasionally, until it reaches a jam-like consistency.

Remove the cinnamon stick and star anise, then transfer to a blender or food processor.

Puree for 2-3 minutes until smooth, then taste – add a little more salt or vinegar if needed.

Store until ready to serve. This can be prepared a day in advance.

Heat frying oil in a deep-fryer or large saucepan to 180°C (350°F).

Cook the spring rolls in batches for 4-5 minutes, or until golden brown.

Serve immediately with plum ketchup.