Summer lamb & haricot bean casserole

Heat 1 tbsp oil in a large frying pan or shallow flameproof casserole, then season the courgettes and cook over a medium-high heat for 10-15 minutes until golden, stirring occasionally. Set aside.

Add the remaining oil and the meatballs to the pan and fry for 5 minutes, turning occasionally until golden. Lift out of the pan to a plate. Add the soffritto and garlic to the pan, then fry gently for 5 minutes.

Tip in the beans and the water from the cans, stir in the thyme and stock and season well. Cover with a lid or metal baking sheet and cook gently for 15 minutes. Reserve ⅓ of the mint leaves and chop the remainder.

Return the meatballs to the pan with the chopped mint, then cover and cook gently for 10 minutes more, until cooked through with no pink meat and juices that run clear. Fold in the courgettes and warm through, then remove the pan from the heat and mix in the tahini. Season to taste and serve, scattered with the reserved mint leaves.