To begin, thank you for all of the nice comments about my new TV series. We had such a good time in Venice. It was my first time there and I now get why people say everyone should see Venice. We filmed in March before the main tourist season and before it got too hot. It was a good time of year to visit.

Today I have two mince recipes, the first with something of a Greek flavour. These kebabs are an excellent dish to serve to the whole family or a gang of hungry teenagers. You can use the same recipe to make patty-like burgers. Minced lamb is good value and underused. Connemara Hill Lamb is worth looking out for. The tzatziki is refreshing and goes well with grilled meats. We use Tipperary Creamery yoghurt in the restaurant. Chilli con carne is one of those reliable dishes that it is good to come back to now and again. I always keep some red kidney beans in the cupboards. The combination of the pork and beef works well. The pork makes the meal softer and more moist.

I’ve served this chilli con carne the traditional way with tortilla chips or rice, but it is also delicious with baked potatoes, warm pitta breads or in warm taco shells with shredded lettuce and topped with soured cream and hot chilli sauce.

Happy cooking.

Neven

Lamb koftas with tzatziki

Serves four

500g (1lb 2oz) lean minced lamb

1 small onion, finely chopped

3 tbsp chopped fresh flat-leaf parsley

1 tsp chopped fresh oregano

1 tsp ground coriander

½ small cucumber

150g (5oz) natural yogurt

1 garlic clove, crushed

4 pitta breads

Good handful of salad leaves, such as baby spinach, rocket and/or watercress

Sea salt and freshly ground black pepper

Lemon wedges, to garnish

  • 1 Preheat the grill to high. Soak 8 x 20cm (8in) bamboo skewers in hot water for 10 minutes.
  • 2 Mix the lamb mince with the onion, 2 tbsp parsley, the oregano and the coriander. Season to taste and mix well to combine. Divide into 24 portionsand shape each piece into a cylinder 6cm (2½in) long and 2.5cm (1in) wide. Thread three koftas on to each of the pre-soaked skewers.
  • 3 Arrange the lamb kebabs on a grill pan and cook for 10 minutes, turning occasionally, until browned and cooked through.
  • 4 To make the tzatziki, grate the cucumber and squeeze out the excess liquid using your hands. Place in a bowl, then stir in the yoghurt and garlic with the remaining tablespoon of parsley. Season to taste.
  • 5 Warm the pitta breads under the grill, turning once.
  • 6 Arrange the lamb kebabs on warmed plates with the pitta. Add a small mound of salad leaves to each one with a good dollop of the tzatziki on the side. Garnish with lemon wedges and serve.

    • Chilli con carne

    Serves six to eight

    2 tbsp Donegal rapeseed oil

    2 onions, finely chopped

    450g (1lb) lean minced beef

    225g (8oz) minced pork

    2 x 400g (14oz) tins of chopped tomatoes

    2 tbsp dark brown sugar

    3 garlic cloves, crushed

    1 tbsp paprika

    1 tsp hot chilli powder

    1 tsp ground cumin

    1 tsp ground coriander

    600ml (1 pint) beef stock

    2 x 400g (14oz) tins of red kidney beans, drained and rinsed

    Sea salt and freshly ground black pepper

    Soured cream, to garnish

    Fresh coriander leaves, to garnish

    Tortilla chips or steamed rice, to serve

  • 1 Heat the oil in a large heavy-based pan set over a medium heat. Add the onions and fry very gently for 15-20 minutes until the onions are golden and well caramelized, stirring from time to time. Don’t be tempted to decrease the amount of time this takes, as this stage is very important to the flavour.
  • 2 Add the minced beef and pork and fry off for about five minutes until well browned all over, breaking up any lumps with a wooden spoon. Stir in the tomatoes, garlic, spices, sugar and stock. Season well and bring to the boil, then reduce the heat and simmer on a low heat, uncovered, for one hour.
  • 3 Finally, stir in the kidney beans and cook for another 20 minutes, until the meat is meltingly tender. Season to taste.
  • 4 Ladle the chilli con carne into warmed serving bowls set on plates and garnish with the soured cream and coriander. Add a pile of tortilla chips to each plate or some steamed rice to serve.