Spiced Lamb Croquettes & Romesco

Place all the ingredients, except the coriander, into an appropriately sized pot with a lid. Bring it to a simmer and gently cook for 1.5-2 hours until the meat is tender and the apricots have cooked down into the sauce.

Remove the lid and continue to cook until the sauce has reduced and the pan is almost dry. You need to make sure that the mixture is incredibly thick or else they will burst apart when fried later.

Remove the mix from the pan and spread it out on a large plate or tray. Cover the surface with cling film and allow the mixture to cool until it is okay to handle.

Shred meat into fine pieces and remove any large chunks of fat in the process.

Mix in the chopped coriander and shape the mix into 12 patties.

Put them into the fridge and let them chill and set for a couple of hours.

To finish the croquettes, lightly coat them in the flour followed by the egg and finally the breadcrumbs. Keep them in the fridge until required.

Deep fry the croquettes in oil at 180˚C/350˚F until golden brown and crispy on the outside, for about 2 minutes. To ensure they are ready, insert the tip of a knife into the centre to ensure they are piping hot.