Rustic Spiced Meat-Filled Pitas

Heat the oil in a large, deep frying pan over a medium heat. Add the onion and a small pinch of the measured salt. Cook for 5 minutes, stirring, until softened.

Increase the heat to medium-high. Add the beef mince and cook for 7–8 minutes, breaking it into small pieces with a wooden spoon, until browned with no pink meat remaining. Let the moisture evaporate so the beef fries rather than steams; carefully spoon off excess fat if needed.

Add the diced red pepper and cook for 2 minutes. Stir in the garlic, ginger, curry powder, cumin and tomato purée. Cook for 1 minute, stirring constantly; add a small splash of water if the spices start catching.

Pour in the passata and 100ml water, then add the remaining measured salt and a few grinds of black pepper. Bring to a gentle simmer and cook uncovered over a medium-low heat for 10 minutes, stirring occasionally, until the pepper is tender and the sauce is thick. Add only a small splash of water if the pan becomes dry.

Stir in the frozen peas and simmer for 3–4 minutes until tender and the filling is piping hot throughout. The sauce should cling to the mince with no puddle of liquid in the pan. Stir in the lemon juice and optional coriander, then taste and adjust the seasoning.

Warm the pittas in a toaster on a low setting or in a dry frying pan until soft and pliable, following the packet instructions. Let them cool just enough to handle, then cut each in half and gently open the pockets.

Put a little shredded lettuce and diced cucumber in each pitta half, then spoon in the curried mince. Divide the filling between the eight halves and serve immediately, allowing two halves per person.