Delight tiny taste buds with this delicious combination of exciting new flavours. The dates give a little burst of sweetness, while the cinnamon adds warming spice.
1. Heat the oil in a saucepan over a medium heat and cook the lamb mince for 5 minutes, breaking it up with the back of a fork, until browned all over.
2. Stir in the garlic, then add the carrot, dates, passata and cinnamon and bring almost to the boil. Reduce the heat, part-cover with a lid and simmer for 25 minutes until the sauce has reduced and thickened.
3. Meanwhile, place the couscous in a heatproof bowl and pour over enough just-boiled water to cover. Stir, cover with a plate and leave for 5 minutes until tender. Drain if necessary and add to the pan with the lamb. Cook for a further 5 minutes until tender, adding a splash of water if necessary.
4. Using the back of a fork, mash the lamb mixture until almost smooth, adding a little boiled water if necessary. Alternatively, purée in a food processor or using a hand blender.
‘Flapjacks have a misleadingly healthy, socks-and-sandals sort of image,’ says chef and mum-of-three Claire Thomson. ‘They’re anything but when bound by sugar and butter. But here whizzed-up banana does the job of amalgamating the oats with the seeds and dried fruit. These are quick to make and cheaper than buying those snack-style oaty bars.’