Lamb Fillet with a Fresh Aubergine Chutney, Spinach and a Yoghurt Mint Sauce

Trim the leaves off the mint and chop to give two or three handfuls, mix into five or so tablespoonfuls of yoghurt and season with salt  Picture  . Make the aubergine chutney  Recipe  . Both of these components will benefit by being made an hour or so ahead to let the flavours develop.

Season the lamb fillets with salt and pepper. Put a tablespoonful of olive oil in an ovenproof pan over a medium heat, add the fillets and cook for about three minutes per side, and put in the oven to finish off for five minutes or so - this should give nice pink but not under done lamb.

Meanwhile trim the stalks off the spinach, stir into a smear of olive oil in a pan over a medium heat for a couple of minuts, and season with salt and a little lemon juice. Reheat the aubergine chutney. If you like (see note below), put the a little spinach into moulds on serving dishes and add a couple of spoonfuls of the aubergine chutney on top.

Take the lamb fillets out of the oven, cut into slices around 1cm thick and add to the serving dishes. Spoon over a little of the yoghurt sauce and serve  Zoom  .